Thai Chicken With Crispy Shallots in Yellow Rice (Kao Moke Gai)

May 18, 2023May 18, 20230 1
Thai Chicken With Crispy Shallots in Yellow Rice (Kao Moke Gai)
in Main

Prep

40 min

Cook

40 min

Ready In

1 hr 20 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 teaspoon ground cayenne pepper
1 teaspoon ground cumin
1 teaspoon coriander powder
1/2 teaspoon ground turmeric
1/2 teaspoon fresh ground white pepper
2 1/2 teaspoons salt
6 chicken thighs ( about 1 1/2 lbs total )
2 tablespoons vegetable oil , plus additional for frying shallots
5 slices gingerroot ( about the size of a US quarter )
1 tablespoon coarsely chopped garlic
1/2 cup coarsely chopped onion
2 cups jasmine rice ( not instant or parboiled ) or 2 cups long-grain white rice ( not instant or parboiled )
2 3/4 cups water
1/2 cup shallot , thinly sliced crosswise
1/2 cup distilled white vinegar
1/4 cup sugar
3 fresh green serrano chilies , thinly sliced crosswise
4 small cucumbers , thinly sliced at an angle into ovals
cilantro leaf , stems removed , rinsed and dried

Nutrision Information

Servings Per Recipe
6
Calories
500
Sugar
7g
Fat
23g
Thai Chicken With Crispy Shallots in Yellow Rice (Kao Moke Gai) is a classic Thai dish that's popular in many parts of Southeast Asia. It's a one-pot meal that's loaded with flavor and texture, thanks to the combination of tender chicken, fragrant yellow rice, and crisp fried shallots. This dish is perfect for feeding a crowd or taking to a potluck, as it's easy to double or triple the recipe. It's also a great option for meal prepping, as the leftovers reheat well and make for a delicious lunch the next day. Whether you're a fan of Thai cuisine or just looking for a comforting and flavorful meal, this Thai Chicken With Crispy Shallots in Yellow Rice (Kao Moke Gai) recipe is sure to please.

Instructions

1.In a small bowl, mix together the cayenne pepper, cumin, coriander powder, turmeric, white pepper, and 1 1/2 teaspoons of the salt.
2.Rub the chicken thighs with the spice mixture and let marinate for 30 minutes.
3.Heat 2 tablespoons of vegetable oil in a wide saucepan over medium-high heat until hot.
4.Add the ginger, garlic, and onion and cook until fragrant, about 3 minutes.
5.Add the rice and stir to coat in the oil and aromatics.
6.Add the water and remaining 1 teaspoon of salt and bring to a boil.
7.Lower the heat to a simmer and cover with a tight-fitting lid.
8.Cook for 15-20 minutes, or until the rice is tender and all the liquid has been absorbed.
9.Remove from heat and let sit for 10 minutes, then fluff with a fork.
10.While the rice is cooking, prepare the crispy shallots. Combine the sliced shallots, white vinegar, and sugar in a small saucepan over medium heat.
11.Cook, stirring occasionally, until the shallots are caramelized and the liquid has evaporated, about 10-15 minutes.
12.Remove from heat and let cool.
13.Fry the shallots in vegetable oil until crispy and golden brown, about 1-2 minutes.
14.Drain on a paper towel-lined plate.
15.Serve the chicken over the yellow rice, garnished with the crispy shallots, sliced green chilies, sliced cucumbers, and cilantro leaves.

PROS

This Thai Chicken With Crispy Shallots in Yellow Rice (Kao Moke Gai) is a hearty, flavorful, and comforting meal that’s perfect for chilly nights.

It’s relatively easy to make, and the crispy shallots add a delicious crunch to the dish.

CONS

The dish is quite high in sodium, so it’s not recommended for people with high blood pressure or those who are on sodium-restricted diets.

Additionally, it’s a bit labor-intensive, as you need to marinate the chicken, cook the rice, and make the crispy shallots separately.

HEALTH & BENEFITS

This dish is high in protein, thanks to the chicken thighs, which are a good source of lean protein.
The yellow turmeric rice is also a healthier alternative to white rice, as it has anti-inflammatory properties and is rich in antioxidants.

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