Khao mok gai chicken Briyani rice

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As an Indian, I’ve did many types of Briyani in Indian versions. Few Briyani types are more tricky to get the perfect tasty rice at all time. More over, those are various upon their cooking methods and ingredients too. Since, I like to explore on foods, today I’ve cooked chicken Briyani rice in Thai version, which known as Khao Mok Gai. It is very popular rice dish which you can find at all the time in Bangkok,Thailand.  It is very tasty and aromatic dish ever that I’ve made before this. Those roasted and ground spices made this dish so aromatic and flavoured. The tendency of the chicken pieces were so perfectly done with special ingredients that I used in.Just few ingredients I’ve grinned instead of pounding, but it doesn’t change the taste at all.  Literally this was my first time of cooking for this dish. I am so amazed once it’s turned out well with such a spiced flavory rice and perfect cooked tenderly chicken. So yummy...As a side dish, I’ve made Raita (oni...
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Homemade Chik kut teh recipe

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Since my kids love to eat Bak kut teh at shop sometime, I'm being addicted to it too. Bak kut teh typically it's a Chinese herbal soup that cooked with pork ribs, shiitake mushrooms and fried tofu puffs. Sometimes,I loved to cook Chik kut teh at home rather than going out. It's chicken version herbal soup with adding same ingredients of Bak kut teh except pork. I used Bak kut teh ready mix herbal pack from supermarket but I won't use the sauce that include with another pack.

Today I would like to post Chik kut teh recipe that I did for my kids recently. They were had it with some chopped garlic and hot chilies, not to forget my homemade 'you tiao'. It's actually Chinese fry cruller...my kids called it as 'chakoi'. Unfortunately, for my husband it's not that actual taste yet, me either.:( but it's taste good. So,at moment, I'll post this Chik kut teh recipe..soon 'chakoi' recipe ...ok...

Chik kut teh recipe
Ingredients 

Bak kut teh ready mix herbal pack - ( 1 pack 
Water - 2 liters 
Chicken - 1/2 kg (bones and flesh)
Garlic - 1 bulb 
Shiitake mushrooms - 5 or 6 (slice half and stem off)
Dried tofu puffs - 5 or 6 ( slice half)
Salt - for taste 

Seasoning 
Oyster sauce - 2 tbs
Light soy sauce - 2 tbs
Dark soy sauce - 1 tbs

Preparation

Boil water with 1 pack of Bak kut teh and a bulb of garlic ( with skin) in a pot. Some Bak kut teh ready mix packet consists of 2 small packs. If half kg chicken, you may use 1 small pack herbal mix. On another hand, soak shiitake mushrooms with hot water for 10 minutes. After water boiled, add in chicken and keep in simmer for 1 hour. Then add in all seasoning sauces, shiitake mushrooms,dried tofu and some salt. Keep it simmer again for 10 minutes. Turn off stove. Serve your Chik kut teh with chopped garlic and hot chilies.






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