Cherry & Dennis Helper Habitat
Thai Khao Mok Gai Spiced Chicken Rice
泰式香料雞飯
Recipe overview
Fragrant yellow rice cooks in one pot with spiced chicken.
01
Ingredients
Main ingredients
- 800 g chicken thighs
- 350 g jasmine rice
- 1 piece onion
- 100 g plain yogurt
- 20 g coriander leaves
Spiced rice seasoning
- 1 tsp turmeric powder
- 4 pods cardamom pods
- 1 piece cinnamon stick
- 1 tsp salt
- 2 tbsp neutral oil
- 500 ml water
02
Tools
- knife
- board
- bowl
- heavy pot
- lid
- food thermometer
03
Steps
Step 1
Rinse rice until water runs clearer and drain
Rinse rice until water runs clearer and drain. Change the water until visible grit is gone, then drain completely.
Step 2
Dry chicken and coat with yogurt and turmeric
Dry chicken and coat with yogurt and turmeric. Remove visible surface moisture and clean the board after handling raw meat.
Step 3
Marinate chicken for fifteen minutes
Marinate chicken for fifteen minutes. Keep the raw meat covered in the refrigerator, away from ready-to-eat food.
Step 4
Slice onion and wash coriander
Slice onion and wash coriander. Pat the washed herbs dry and reserve them for the final garnish.
Step 5
Fry onion until soft and golden
Fry onion until soft and golden. Stir over moderate heat until aromatic without blackening garlic or onion.
Step 6
Add cardamom and cinnamon; fry briefly
Add cardamom and cinnamon; fry briefly. Distribute it around the pan and stir once gently for even heating.
Step 7
Lightly sear chicken on both sides
Lightly sear chicken on both sides. Colour both surfaces now; finish cooking the centre in the later step.
Step 8
Add rice and coat gently with spices
Add rice and coat gently with spices. Distribute it around the pan and stir once gently for even heating.
Step 9
Add water and salt; boil then cover
Add water and salt; boil then cover. Lower the heat until only small bubbles rise steadily; avoid a hard boil.
Step 10
Cook on low for about twenty minutes without lifting lid
Cook on low for about twenty minutes without lifting lid. Time the covered cooking from this point and keep the heat steady.
Step 11
Rest covered ten minutes; check chicken reaches 75°C
Rest covered ten minutes; check chicken reaches 75°C. After resting, probe the thickest chicken piece; its centre must stay at or above 75°C for 30 seconds, reheating if needed.
Step 12
Fluff rice and serve with chicken and coriander
Fluff rice and serve with chicken and coriander. Serve the portions promptly so the finished texture is preserved.
Common mistakes
- Lifting the lid early leaves rice hard; check chicken temperature.
- Unmeasured water leaves rice hard or soggy.
- Skipping the covered rest leaves uneven rice texture.
Tips
Use a heavy pot and measured water; rest rice before serving.
