Chicken with Chili Vinegar and Pickled Cabbage (Kao Mok Gai) Recipe

Chicken with Chili Vinegar and Pickled Cabbage (Kao Mok Gai) Recipes

Ingredients :

1 whole chicken, 1-1.25kg cut into 8 pieces

salt to taste

4 tbsp vegetable oil

1 tbsp red chili powder

1 tbsp ground cumin

1 tbsp ground coriander

3 bay leaves

2 medium onions, chopped

2 tsp chopped ginger

1 tbsp chopped garlic

2 tsp ground turmeric

2 cups (300g) jasmine or other long grain rice

1 tbsp cracked black peppercorns

875ml water

2 tbsp chopped

coriander (cilantro) leaves

Chili Vinegar

2 red or green chili peppers, chopped

pinch of salt

pinch of sugar

60ml white vinegar

Method :

Place the chicken in a bowl. Add the salt, 1 tablespoon of the oil, 3 teaspoons of the chili powder, 2 teaspoons of the cumin and 2 teaspoons of the coriander. Coat the chicken thoroughly and leave to marinate for 1 hour. Heat the remaining oil in a large saucepan over a medium heat. Quickly cook the chicken until browned on all sides. Remove and set aside. Add the bay leaves and onion to the same pan. Sautéed until the onion is transparent. Add the ginger, garlic and turmeric, and the remaining chili powder, cumin and coriander. Sautee for 1-2 minutes. Add the rice and peppercorns. Cook, stirring, until all the rice is coated with oil. Add the water and bring to a fast boil. Reduce the heat and simmer for 8-10 minutes. When the water has almost evaporated, add the chicken. Stir through gently, until the chicken is embedded in the rice. Cover the pan with a lid and cook for 10-12 minutes, until the rice is done. Remove the lid and turn off the heat. Allow the dish to rest for 10-15 minutes. Before serving, fluff the rice with a chopstick or roasting fork, taking care not to mash the rice. Sprinkle with the coriander leaves. Serve hot with the chili vinegar and Korean pickled cabbage (Kim Chi). Chili vinegar : Combine the chili peppers, salt, sugar and vinegar in a bowl. Set aside until ready to use.

A Thai adaptation of a unique biryani from India. Unlike the Indian version, it is not served with the traditional yoghurt, but with chili vinegar and pickled cabbage. I have used chicken in this recipe, but beef or lamb works equally well.

Serves 4 - 6

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