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:


  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.


  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.


  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.