作法
- 雞肉拌入薑黃、咖哩粉、芫荽粉、孜然粉、鹽和一半的蒜末薑末。醃20分鐘。
- 在寬厚底鍋中以中火融化酥油。慢炒洋蔥十分鐘至深焦糖色——應呈波本酒色。這是基底。
- 加入剩餘的蒜薑、小荳蔻、肉桂與丁香。炒一分鐘。下醃好的雞肉，各面煎至上色——約六分鐘。
- 瀝乾米飯倒入鍋中，與香料油翻拌一分鐘。米粒應呈淡黃光亮。
- 倒入熱高湯——應高於米飯兩公分。煮沸後加蓋，轉到最小火，蒸20分鐘。期間絕不掀蓋。
- 離火，加蓋再靜置十分鐘。用叉子撥鬆——米粒應分明，雞肉軟嫩易撕。淋上綠醬汁，旁邊配醃紅蔥享用。
Common questions
Can 泰式雞肉香飯（Khao Mok Gai） be made ahead?
泰式雞肉香飯（Khao Mok Gai） is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 50 minutes.
Is 泰式雞肉香飯（Khao Mok Gai） spicy?
泰式雞肉香飯（Khao Mok Gai） as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 泰式雞肉香飯（Khao Mok Gai） vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 泰式雞肉香飯（Khao Mok Gai） to make at home?
泰式雞肉香飯（Khao Mok Gai） sits at intermediate difficulty — total time about 75 minutes. The ingredients are not unusual but the timing requires attention.
Can 泰式雞肉香飯（Khao Mok Gai） be scaled up or down?
This recipe is written for 6 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
泰式雞肉香飯數百年前由印度與波斯穆斯林商人沿半島北上傳入，並在泰南穆斯林社區（特別是北大年和惹拉）落地生根。這道菜是清真——無豬肉、無魚露——是婚禮、開齋節盛宴與北大年夜市著名香飯攤的核心料理。生辣椒做的綠醬汁是區別於印度香飯的地方指紋。
