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    You are in: Home / Recipes / Thai Chicken With Crispy Shallots in Yellow Rice (Kao Moke Gai) Recipe
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    Thai Chicken With Crispy Shallots in Yellow Rice (Kao Moke Gai)

    Average Rating:

    3 Total Reviews

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    • on April 21, 2009

      Delicious. I added a cup of green peas and 1/4 c of diced red pepper before fluffing the rice for extra color. Will defiantly make this again, The crunchy fried shallots added an extra sweet crunch .

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    • on December 03, 2011

      I was surprised to see that I had not rated this recipe. I have made it about 3 times now. The first two times it was too spicy for us (wimps!) so this time I used only about 1/4 tsp of cayenne. That wasn't enough. Maybe I will try a scant 1/2 tsp next time. I reduced final salt to 1 tsp and think that was just right for us. This time I also used boneless skinless breasts. They turned out just fine. I DO think the thigh's make a richer flavor though. Not a fan of the skins... they probably add flavor but then get soggy. I might use thighs but remove the skins next time.

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    • on October 15, 2006

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    Nutritional Facts for Thai Chicken With Crispy Shallots in Yellow Rice (Kao Moke Gai)

    Serving Size: 1 (553 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 563.7
     
    Calories from Fat 177
    31%
    Total Fat 19.6 g
    30%
    Saturated Fat 4.7 g
    23%
    Cholesterol 78.9 mg
    26%
    Sodium 1057.6 mg
    44%
    Total Carbohydrate 73.0 g
    24%
    Dietary Fiber 3.5 g
    14%
    Sugars 13.4 g
    53%
    Protein 22.9 g
    45%

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