Thai Yellow Chicken Rice (Kao Mok Gai)

Another one of my hubby’s favourite dishes

Serves 4

What you need:

• 1kg chicken thigh with bone
• Lobo spicy chicken-in-rice seasoning mix (1 packet with 2 smaller packets inside)
• 1/4 tsp Oil
• 2 cups Jasmine rice
• 2 1/4 cups water
• Fried shallots
• Cucumber, sliced

For the sauce

• 1/2 cups Spring onions, chopped
• 1/2 cups Coriander leaves, chopped
• 2 Tbsp sugar
• 4 Tbsp vinegar
• 1 tsp salt
• 1 Green chilli
• 2 Tbsp ginger
• 2 Tbsp water

How to put this together:

Chicken

1. Rub chicken thighs with 1 packet of lobo powder. Marinade for 15 mins or overnight.
2. Pre-heat oven to 180 C
3. Line a baking tray with foil (to reduce cleaning), then line with baking paper. Brush with oil. Place chicken thighs skin-side down
4. Bake for 30 minutes
5. Scoop out the fat rendered from chicken skin. Keep this for when we make rice.
6. Flip over the chicken so skin-side is up. Put back in the oven for 15 mins.
7. Change the oven to grill, and keep for another 5 mins (to crisp the skin). Leave to rest.

Rice

1. Wash rice a few times. Drain.
2. Add 6 Tbsp of chicken fat rendered from baking + 1 packet of lobo powder + water. Stir well.
3. Cook in rice cooker.

Sauce

1. Blend together al the ingredients (I use Magic Bullet)

Serving suggestion

Serve chicken & rice with sauce & sliced cucumber on the side. Sprinkle fried shallots over the rice for added flavour & texture.