Thai Food Recipe





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  Food recipe  
 
  Appetizers
  Thai Curries & Soups
  Rices
  Noodles
  Main Course
  Vegetables
  Salads
  Desserts
 
     
 
   
   
     
 
 
 
  Saffron rice with chicken recipe  
  (Khao mok gai)  
 
 Khao mok gai
   Dishes featuring saffron rice originate from Southern Thailand. Khao Mok Gai often cooked in a big pot and served at special family occasions such as weddings and other religious. Guests traditionally sit on the floor and eat this dish as part of a feast which usually includes a fish or meat curry. If you prefer, substitute ground turmeric for the saffron.
Ingredient
    500 ml (18 fl oz) vegetable oil, for deep-frying, plus extra for stir-frying
    500 g (1 lb 2 oz) jamine rice
    1/2 teaspoon saffron strands (or 1 teaspoon ground turmeric)
    750 ml (24 fl oz) Chick stock or water
    2 teaspoons salt
    1/2 teaspoon ground white pepper
    8 chicken drumsticks
    4 cardamom pods
    4 fresh bay leaves, torn
    2 shallots, peeled, finely sliced and fried
    Cucumber Relish
    Slices of chilli and coriander leaves, to granish
Preparation
Heat a little oil in a wok and stir-fry the rice with the saffron to mix together, then add the stock. Season with the salt and pepper, cover and cook for 10 minutes.

Heat the oil and deep-fry the chicken drumsitcks until the skin is golden-brown, about 5 minutes. Remove the drumsticks, draining carefully, and add to the cooking rice together with the cardamom pods and the torn bay leaves. Boil to reduce the stock, then reduce the heat and simmer for about 20 minutes until the rice is cooked and all the liquid has been absorbed.

Sprinkle the fried shallots, sliced chilli and coriander leaves over the chicken and rice and serve with cucumber relish.

Mild
Serves 4 as part of a Thai meal
Preparation and cooking time: 35 minutes
 
   
 
   
 
 
     

 
     
 
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