Nasi Ayam Khao Mok Thai with Puteri Fried Chicken

 
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Ingredients

  • 3-4 tbsp cooking oil

  • 2 tbsp ghee (optional)

  • 4 spices (1 cinnamon stick, 2 star anise, 4 cardamom pods, 4 cloves)

  • 3 cloves garlic

  • 2 shallots

  • 1 inch ginger 

  • 2-3 cilantro roots

  • 2 tbsp sugar (optional)

  • A little water

  • Salt

  • ½ cube chicken stock

  • 1 tomato

  • 2 whole leg chicken

  • 4 cups rice

  • 1 cup evaporated milk

  • 5 cups water

    Ingredients for khao mok spice:

    2 tbsp Kurma spices powder

    1 tbsp Chicken curry powder

    1 tbsp Coriander powder

    1/2 tbsp fennel powder

    ½ tbsp turmeric powder

     

    Chicken marination:

    Tepung Goreng Puteri (ori/spicy)

     

    Ingredients for Thai chili sauce:

    3 stalks red chilli

    5 stalks red bird’s eye chilli

    1 cups water

    3 cloves garlic

    2 tbsp sugar

    1-2 cilantro roots

    1 tbsp Puteri Cili sauce

    2 tbsp Puteri Fish sauce

    ¼ cup Puteri Vinegar

    Cilantro

    1 tbsp cornstarch + a little water

Instructions


                                      1. Prepare the Rice

      1. Wash and drain the rice, set aside.

      2. Heat cooking oil (and ghee, if using) in a pot.

      3. Add the 4 spices (cinnamon, star anise, cardamom, cloves). Sauté until aromatic.

      4. Blend or pound garlic, shallots, ginger, and cilantro roots into a paste. Add into the pot and sauté until golden and fragrant.

      5. Stir in the Khao Mok spice blend (kurma powder, chicken curry powder, coriander, fennel, turmeric). Cook for 1–2 minutes.

      6. Add sugar (if using), salt, and ½ cube chicken stock. Mix well.

      7. Add the tomato, then stir in rice. Coat the rice well with the spice mixture.

      8. Pour in evaporated milk and water. Stir evenly.

      9. Cook until the rice is fluffy and fully cooked.

        2. Prepare the Fried Chicken

      1. Cut chicken into serving pieces.

      2. Coat evenly with Puteri Tepung Goreng (Original or Spicy).
        • Just mix the flour with water to form a batter.

      3. Fry the chicken in hot oil until golden brown and crispy on the outside, juicy inside.

      4. Drain excess oil and set aside.

        3. Make the Thai Chilli Sauce

      1. Blend red chillies, bird’s eye chillies, garlic, cilantro roots, and water until smooth.

      2. Pour into a pan, add sugar, Puteri Cili Sauce, Puteri Fish Sauce, and Puteri Vinegar.

      3. Simmer until fragrant.

      4. Add cornstarch slurry (cornstarch + water) to thicken the sauce as desired.

      5. Finish with chopped cilantro for freshness.

        4. Serve

      1. Scoop the fragrant Khao Mok rice onto a plate.

      2. Place crispy Puteri Fried Chicken on the side.

      3. Drizzle with Thai chilli sauce or serve in a dipping bowl.

      4. Garnish with fresh cucumber slices, fried shallots, and extra cilantro.

Product Lists

Puteri Oyster Sauce

Puteri Chilli Sauce

Puteri Fish Sauce

Puteri Vinegar

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