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

Name: Thai Chicken With Crispy Shallots in Yellow Rice (Kao Moke Gai)
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Cuisine: Thai, Asian
Ingredients: 6 chicken thighs (about 1 1/2 lbs total); 1 leave cilantro stems removed, rinsed and dried; 1 teaspoon coriander powder; 4 smalls cucumbers, thinly sliced at an angle into ovals; 1 Tbsp coarsely chopped garlic; 5 slices gingerroot (about the size of a US quarter); 1 teaspoon ground cayenne pepper; 1 teaspoon ground cumin; 1 teaspoons fresh ground white pepper; 1 teaspoons ground turmeric; 473 milliliters jasmine rice (not instant or parboiled) or 2 cups long-grain white rice (not instant or parboiled); 118 milliliters coarsely chopped onion; 3 teaspoons salt; 3 fresh green serrano chilies, thinly sliced crosswise; 118 milliliters shallot, thinly sliced crosswise; 59 milliliters sugar; 2 Tbsps vegetable oil, plus additional for frying shallots; 651 milliliters water; 118 milliliters distilled white vinegar

You can never have too many Asian recipes, so give Thai Chicken With Crispy Shallots in Yellow Rice (Kao Moke Gai) a try. One portion of this dish contains about 26g of protein, 21g of fat, and a total of 621 calories. This recipe covers 24% of your daily requirements of vitamins and minerals. This recipe serves 6. If you have gingerroot, distilled vinegar, vegetable oil, and a few other ingredients on hand, you can make it. To use up the gingerroot you could follow this main course with the Gingerbread Cookie Bites (gluten-free Recipe*) as a dessert. It works well as a rather inexpensive main course. It is a good option if you're following a gluten free and dairy free diet.

Instructions

Combine the cayenne, cumin, coriander, turmeric, pepper, and 1/2 tsp of salt in a small bowl and mix well.

Ingredients you will need

Coriander

Turmeric

Ground Cayenne Pepper

Pepper

Cumin

Salt

Equipment you will use

Bowl

Sprinkle half of the spice mixture over the chicken pieces, rubbing in to coat well. Set aside coated chicken and remaining spice mixture. Be careful with the spices, as turmeric will leave a yellow stain if it gets on clothing!In a dutch oven, heat 2 tbsp oil over medium-high heat.

Ingredients you will need

Chicken Pieces

Turmeric

Whole Chicken

Spices

Cooking Oil

Equipment you will use

Dutch Oven

Add chicken, skin side down, and cook 8-10 minutes, turning occasionally, until well-browned.

Ingredients you will need

Whole Chicken

Remove chicken to a shallow bowl, cover, and set aside.Spoon off some of the oil from the Dutch oven, leaving about 2 tbsp, taking care not to remove any of the browned bits left from the chicken. Reheat the oil and saute the ginger slices for about 30 seconds, turning and pressing down to release the juices.

Ingredients you will need

Whole Chicken

Ginger

Cooking Oil

Equipment you will use

Dutch Oven

Bowl

Add garlic and saute, stirring and turning constantly, until golden brown (about 30-45 seconds). If it gets too hot and starts to darken, just add a 1/4 cup or so of water and deglaze (beware of splatters!).

Ingredients you will need

Garlic

Water

Add onion and remaining spice mixture to pan.

Ingredients you will need

Onion

Equipment you will use

Frying Pan

Saute until onion is tender, about 1 minute.

Ingredients you will need

Onion

Add rice and toss until coated with spiced oil and beginning to turn translucent.

Ingredients you will need

Rice

Cooking Oil

Add the water and 1 1/2 tsp salt to rice. Bring to a boil over high heat, stirring occasionally to prevent sticking. Boil rice until surface is dry and grains begin to swell, about 5-7 minutes.Reduce heat to low. Return chicken to pan, burying each piece near the bottom of the pan under the rice.

Ingredients you will need

Whole Chicken

Grains

Water

Rice

Salt

Equipment you will use

Frying Pan

Add any juices that have collected in the bowl to the pan. Smooth surface of rice to hide chicken completely. Cover pan and cook over low heat until rice is tender and chicken is cooked through, about 30 minutes.Meanwhile, in a small wok or skillet, pour in oil to a depth of 2 inches.

Ingredients you will need

Whole Chicken

Rice

Cooking Oil

Equipment you will use

Frying Pan

Bowl

Wok

Heat over medium-high heat until hot but not smoking (to test, drop a piece of shallot in oil; if it sizzles right away, the oil is ready).

Ingredients you will need

Shallot

Cooking Oil

Sprinkle sliced shallots over the hot oil and, with a fork, separate the rings and turn them over quickly. When most of the shallots are golden brown, remove with a slotted spoon to a paper towels to drain. When cool enough to touch, spread out on a small plate and set aside, uncovered.When the rice and chicken are done, remove from heat and let stand, covered, for about 15 minutes. Meanwhile, prepare sauce and garnishes.In a small glass mixing bowl, combine vinegar, sugar, and 1/2 tsp salt, stirring until dissolved and thickened.

Ingredients you will need

Shallot

Whole Chicken

Vinegar

Sauce

Sugar

Rice

Salt

Cooking Oil

Equipment you will use

Slotted Spoon

Paper Towels

Mixing Bowl

Sprinkle chilie slices over sauce and transfer to a small, non-reactive serving bowl.To serve, remove chicken from rice, scraping away any clinging rice grains, and set aside. Fluff the rice with a fork, remove and discard the ginger slices, and mound on a serving platter. Arrange chicken pieces on the platter.

Ingredients you will need

Chicken Pieces

Whole Chicken

Ginger

Sauce

Rice

Equipment you will use

Bowl

Garnish with cucumber slices, cilantro leaves, and crispy shallots.

Ingredients you will need

Fresh Cilantro

Cucumber

Shallot

Serve warm or room temperature along with sauce.

Ingredients you will need

Sauce

Equipment

Ingredients

Servings:

chicken thighs (about 1 1/2 lbs total)1leave

cilantro stems removed, rinsed and dried 1teaspoon

coriander powder 4smalls

cucumbers, thinly sliced at an angle into ovals 1Tbsp

coarsely chopped garlic 5slices

gingerroot (about the size of a US quarter)1teaspoon

ground cayenne pepper 1teaspoon

ground cumin 1teaspoons

fresh ground white pepper 1teaspoons

ground turmeric 473milliliters

jasmine rice (not instant or parboiled) or 2 cups long-grain white rice (not instant or parboiled)118milliliters

coarsely chopped onion 3teaspoons

salt 3

fresh green serrano chilies, thinly sliced crosswise 118milliliters

shallot, thinly sliced crosswise 59milliliters

sugar 2Tbsps

vegetable oil, plus additional for frying shallots 651milliliters

water 118milliliters

distilled white vinegar

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Thai can be paired with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. One wine you could try is LangeTwins Prince Vineyard Chenin Blanc. It has 4.4 out of 5 stars and a bottle costs about 21 dollars.