*泰式黄姜鸡饭*
泰式版的黄姜鸡搭配泰式香料饭，
香到没朋友，味道一点也不输mamak 档的nasi beriani.
如果您是芫荽爱好者，这您肯定会爱上它~!
食谱参考于 Marion Grasby 的 Khao Mok Gai
黄姜鸡材料：
(A) 全鸡腿 4只，洗净一支全鸡腿切半备用
(B) 芫荽 3棵，洗净 去茎部，切段，芫荽叶保留用来点缀
姜末 1大匙
蒜头 4瓣，切碎
（芫荽、蒜头和姜捣碎）
优格 1罐 （135克）
咖喱粉 1大匙
黄姜粉 1/2 茶匙
鱼露 2大匙
盐巴 少许
做法:
1.将材料(B)混合均匀后充份地涂在鸡肉上，腌制2小时或隔夜。
2.平底不粘锅内热适量的食油，将鸡肉从腌料中取出,用手拨掉多余的腌料。
（剩下的腌料，留住备用）
3.将鸡肉放入锅内，皮朝下煎，然后再翻面煎至两面熟即可上碟。将炸鸡的食油到入碗内。
泰式香料饭：
(A)香米 2杯，洗净
白洋葱 1/2 大个
番茄 2个，洗净切丁
腌制鸡肉剩下的腌料
鸡汤或清水 2 1/2杯 （依自己买的白米水的份量自行拿捏）
盐 适量
(B)小豆蔻 5粒
肉桂 1支
月桂叶 2片
点缀
芫荽叶 2~3大匙
炸葱头 2~3大匙
做法：
1.爆香白洋葱，翻炒至微焦，加入番茄翻炒至软。
2.倒入香米快速翻炒一下，加入腌料、鸡汤和盐巴翻炒一下，倒入电饭锅内，按电钮让它自动煮至熟即可。
3.当饭煮好后，即可盛上盘。米饭上铺上已煎好的黄姜鸡，撒上芫荽和炸葱头即可开动。
*由于我忘了买(B) 材料所以我没放，但是米饭依然很香。
*搭配泰式辣椒酱味道更美味。
Recipe adapted from Marion Grasby~ Khao Mok Gai
Turmeric Chicken Ingredients：
(A) 4 whole chicken 4 pcs, each piece cut in half
(B) 3 stalks coriander, separate the roots and leaves. Chopped the roots & coriander leaves keep for garnish
1 tablespoon chopped ginger
4 cloves of garlic, chopped
(pound the coriander roots, garlic & ginger with mortar and pestle)
1 can greek yoghurt (135g)
1 tablespoon of curry powder
1/2 teaspoon of turmeric powder
2 tablespoon of fish sauce
pinches of salt
Method:
1. Mix well all the ingredients (B) and fully marinate on the chicken, keep in the fridge with cover for at least 2 hours or overnight.
2. Heat up a non-stick pan with some cooking oil. Use hand to remove the marinate from each chicken piece.
3. Put the chicken into the pan, pan-fry both sides until golden. Transfer to a plate & set aside. Transfer out the frying oil into a bowl.
Thai Style Bryani：
(A)2 cups jasmine rice, washed
1/2 large white onion, chopped
2 tomatoes, diced
the reserved marinade
2 1/2 cups chicken broth or water
1/2 teaspoon of salt
(B)5 green cardamom pods
1 cinnamon stick
2 bay leaves
Garnish
2~3 tablespoon of chopped coriander leaves
2~3 tablespoon of fried shallots
Method：
1. Pour in 3 tablespoons reserved frying oil, saute white onion until light brown, add in tomatoes until soft.
2. Add in jasmine rice, stir fry a while, add in reserved marinade, chicken stock & salt to taste. After stir well, transfer the rice into the rice cooker. On the button & bring it to cook.
3. Transfer the rice to a big plate, place the chicken pieces on top of the rice. Garnish with coriander leaves & fried shallots.
*I omit ingredients (B) because I forgot to buy, but the rice still fulls of aromatic.
*Best served with Thai Chilli Sauce.
