Thai Chicken with Crispy Shallots in Yellow Rice Kao Moke Gai
Experience the bold and aromatic flavors of Thai cuisine with this delightful recipe for Kao Moke Gai, also known as Thai Chicken with Crispy Shallots in Yellow Rice. Tender, marinated chicken drumsticks or thighs are seared to golden perfection and nestled into fluffy jasmine rice infused with coconut milk, turmeric, and exotic spices like cinnamon and star anise. The dish is elevated with the irresistible crunch of fried shallots and a refreshing side of sliced cucumber. Simple yet packed with complex flavors, this one-pot meal is perfect for weeknight dinners or a special gathering. Garnish with fresh cilantro and extra crispy shallots for a truly stunning presentation of this Thai-inspired comfort food.
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Recipe Information
Ingredients
- 6 pieces Chicken drumsticks or thighs
- 2 teaspoons Salt
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 2 tablespoons Sweet soy sauce
- 4 tablespoons Vegetable oil
- 3 pieces Shallots, thinly sliced
- 2 cups Jasmine rice
- 1.5 cups Coconut milk
- 1.5 cups Water
- 1 piece Lemongrass stalk, bruised
- 1 teaspoon Turmeric powder (for rice)
- 1 piece Cinnamon stick
- 2 pieces Star anise
- 0.5 cup Fried shallots (for garnish)
- 1 piece Cucumber, sliced (for serving)
- 0.25 cup Fresh cilantro (for garnish)
Instructions
Season the chicken pieces with 2 teaspoons of salt, 1 teaspoon of ground turmeric, ground coriander, and ground cumin. Add 2 tablespoons of sweet soy sauce and coat the chicken thoroughly. Let it marinate for at least 30 minutes (up to overnight for deeper flavor).
Heat 2 tablespoons of vegetable oil in a large pan over medium heat. Sear the chicken pieces until golden brown on all sides, about 6 minutes. Remove the chicken from the pan and set aside.
In the same pan, add the remaining 2 tablespoons of oil and stir in the thinly sliced shallots. Fry until golden and crisp, about 5 minutes. Remove the crispy shallots with a slotted spoon and drain on paper towels. Set aside.
Rinse the jasmine rice in cold water until the water runs clear to remove excess starch.
In a large pot, combine the rinsed rice, coconut milk, water, bruised lemongrass stalk, 1 teaspoon of turmeric powder, cinnamon stick, and star anise. Stir well.
Nestle the seared chicken pieces into the rice mixture. Bring the pot to a boil, then reduce the heat to low and cover with a tight-fitting lid. Simmer for 20-25 minutes or until the rice is tender and the chicken is cooked through.
Once cooked, remove the pot from the heat and let it sit with the lid on for an additional 10 minutes to allow the flavors to meld.
Fluff the rice with a fork and discard the lemongrass, cinnamon stick, and star anise.
To serve, plate the yellow rice with the chicken pieces on top. Garnish with crispy shallots, fresh cilantro, and fried shallots. Serve with sliced cucumber on the side for a refreshing contrast.
Nutrition Facts
Calories |
3543 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.2 g | 244% | |
| Saturated Fat | 43.5 g | 217% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 837 mg | 279% | |
| Sodium | 6978 mg | 303% | |
| Total Carbohydrate | 250.3 g | 91% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 54.8 g | ||
| Protein | 232.0 g | 464% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 536 mg | 41% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 3752 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
