Katie's Awesome Thai " Khao Mok Kai " Chicken

Spicy chicken in rice that is yummy with fragrant yellow rice and tender chicken called "Khao Mok Kai" in Thai. Our New Hampshire friends, Katie and James, invited us over for dinner and this delicious recipe melted in our mouths, and along with the beautiful presentation, completely impressed us! Then we ate the stale rice crispy treats I brought over and it was totally awkward as we crunched our way through the bland, tooth-breaking squares.

 For pictures along with the step-by-step guide, go here.

Ingredients
7-8 chicken thighs
3 cups uncooked jasmine rice
4 shallots
2 Tbsp butter
¼ cup Half & Half or evaporated milk
2 ½ cups water
¼ cup vegetable oil


Ingredients for seasoning mix2 tsp curry powder
1 tsp turmeric powder
1 tsp grounded coriander seed
½ tsp cumin powder
1 tsp salt
1 Tbsp sugar
1 tsp cinnamon powder
2 bay leaves

Ingredients for sauce2 green onions
3 sprigs cilantro
¼ cup ginger
1 long cayenne pepper
1/3 cup sugar
1 tsp salt
¼ cup vinegar
1 Tbsp water

Preparation1. Wash chicken thighs, pat dry, and pierce with folk all over the thighs.

2. Mix all seasoning ingredients in a small mixing bowl, divide into 2 parts, bring one part to marinate with chicken and add half & half in the bowl with chicken. Set reserved seasoning off to the side for later.

 3. Stir all ingredients together and marinate chicken for 1 hour or overnight.

4. Peel shallots, wash dirt, pat dry, finely slice, and separate into 2 parts.

5. Add oil in a wok and place on medium heat, add shallot, fry in hot oil until fragrant and crisp, drain on paper towel.

6. After marinated time, heat 1 Tbsp oil and butter in a wok, when the butter is melt, add uncooked sliced shallots.

7. Stir fry until the shallot is softened, add marinated chicken, fry both sides of chicken until almost done, remove from wok.

8. Add the second part of seasoning mix in a wok, stir well, then add cleaned uncooked jasmine rice, and fry thoroughly.

9. Put stir-fried rice in a rice cooker, add water and chicken, and then cook in the rice cooker as usual.


Preparation for sauce1. Mix sugar, salt, and water in a pot, stir regularly on medium heat until sugar dissolves, remove from heat, then add vinegar, and stir well.

2. Cut onion and cilantro roots, peel ginger, and remove pepper stem, wash dirt, pat dry, and coarsely slice, then put them in a blender.

3. Well blend all vegetables and add in the pot, stir well and taste for your own flavor. Serve in a small bowl with spicy chicken in rice.

ServingPut rice on a serving plate, top with chicken, and garnish with fried shallot. Serve with sliced cucumber, a small bowl of sauce.