Chicken Braised in Long Grain Rice with Turmeric and Spices Kao Mok Gai

I N F O A very old recipe from Mom Chao Wimonrat Jinprawit, who recommends saffron for the paste.

P a g e First make the paste: Grind the ingredients in order in a mortar to make a smooth paste. Marinate the chicken in this paste for a few hours.

Heat oil in saucepan, fry shallots, remove, then fry chicken. Mix shallots, salt and chicken with long grain rice and add enough clear soup to cover the mixture by 2 to 3 inches, bring to a boil. Cover saucepan and reduce heat to very low. When the long grain rice is cooked (about 20 to 25 min), the chicken should also be cooked. Add cassia or possibly bay leaves, cassia bark and cardamom pods and infuse for 5 minutes before serving.

Tip: Always use aromatic spices to refine your dishes!

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