Text 2593, 74 rader
Skriven 2010-10-08 20:19:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: rice 2
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     Title: Thai Chicken Biryani Khao Mok Gai Pt 2
Categories: Thai, Chicken, Rice
  Servings: 8

           MARINATED CHICKEN
           
Remove the skin from the chicken thighs. (Save it for rendering
instant schmaltz for the rice, if you like!) Cut each one through
the bone into 2 pieces. Add to the seasoning paste containing the
yogurt. Stir to coat well. Set aside for 1 hour to marinate. Or
cover and refrigerate for up to 4 hours, setting it out at room
temperature to remove some of the chill.

Meanwhile, make the mint sauce. Use a mini food processor to grind
the chiles, ginger, galangal, sugar, and salt to a fine texture. Add
the cilantro, mint, and vinegar. Grind to a fine texture. Add water
by the tablespoon to create a spoonable texture. Transfer to a small
bowl and set aside. The mint vs. the sweet chile sauce

Rinse the rice in a mesh strainer and set aside to dry and drain.
Put the stock in a pot and heat to a simmer.

Meanwhile, heat the oil (or chicken fat) in a large wide pot over
medium-high heat. Fry the shallot for 2 to 3 minutes, stirring,
until golden. Add the remaining seasoning paste, cassia, cardamom,
and bay leaf. Fry until aromatic, 1 to 2 minutes. 

Add the tomato, cilantro, and mint. Cook, stirring until the tomato
breaks down. Add the chicken, and stir to combine. Cook, stirring,
for 3 to 5 minutes, until the chicken no longer looks raw. Lower the
heat, if necessary.

Add the rice and pandan leaves, stirring to combine well. Cooking,
stirring frequently, for about 3 minutes, until the rice turns
opaque. Add the hot stock (expect sizzling) and 1/4 cup yoghurt.

Lower the heat slightly, cook for 3 to 5 minutes more, stirring
occasionally, until most of the liquid has been absorbed and there
is a glossy layer of orange-yellow liquid at the top. The stock will
bubble up through little craters dotting the surface. 

Cover, lower the heat to low, and cook for 25 to 30 minutes. Lift
the lid to make sure the rice is cooked. Turn off the heat and let
the rice rest for 10 minutes. Use a spatula or large spoon to gently
fluff the rice and turn the chicken. There will be delicious browned
bits at the bottom. Let the rice sit for another 10 minutes before
serving.

Transfer to a platter or shallow bowl, sprinkle with the crisp
shallots and cilantro. Serve with a plate of cucumbers slices and
the sauces. Invite guests to help themselves and enjoy with fork and
spoon. The sauces should be mixed into the rice (think chutney).

Keep the skin on, if you like extra succulence. Use large chicken
drumsticks, if you like, or maybe a dozen small ones.

This recipe was adapted from David Thompson's Thai Street Food

  From: Www.Vietworldkitchen.Com        
 
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Cheers

YK Jim


... Eating rice cakes is like chewing on foam cups only less filling.

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