Low-Fat Version of Chicken in Rice (Khao Mok Gai)
Prep time: 15 minutes
Marinating time: 2-12 hours
Cooking time: 30 minutes
8 chicken drumsticks with the skin removed
1 package Lobo brand Spicy Chicken-in-Rice Seasoning Mix (2 seasoning packets inside)
8 oz or 250g Greek style yogurt
2 tablespoons vegetable oil
2 cups white jasmine rice (Recommend basmati rice, if available)
250 ml coconut cream or coconut cream substitute
1 ½ cups water
1 shallot or red onion, sliced and fried (optional)
Equipment: a large pot with a tight fitting lid. If you haven’t got a tight fitting lid, cover the top of the pot with a sheet of tin foil that’s slightly wider than the pot. Then place the lid on top of that.
1. Remove the skin from the chicken legs. To do this, grasp the top and the bottom of the leg with paper towels and pull down towards the bony end, just like pulling down one’s pants! Pull off the bits of fat. Discard the skin and fat.
Cook’s Note: You can add other chicken pieces like breasts and thighs, but remember they cook at different rates from the legs. It’s better to use all breasts, all thighs, or all legs so that you can control the cooking time.
2. Open one Lobo seasoning packet in a bowl and spread it on the chicken pieces. Add the yogurt and mix it in thoroughly. Cover the bowl with plastic wrap and refrigerate for a minimum of 2 hours or overnight.
Cook’s Note: Wear a disposable glove to season the chicken because you don’t want to stain your hands with the turmeric in the seasoning packet.
3. Heat the oil in a large skillet over medium high heat. Remove the chicken pieces from the marinade and carefully put them in the hot oil. Do not discard the marinade. Fry the chicken pieces briefly in the oil just to brown them. Remove chicken and set aside.
4. To the hot oil in the skillet add the rice, half the remaining packet of seasoning, and scrape in the remainder of the marinade. Stir fry the rice until it is translucent, about 10 minutes, and the seasonings have been absorbed. If it looks dry, add water 1 tablespoon at a time, up to 1/4 cup of water.
5. Return the chicken to the skillet. Add the coconut cream and the 1 1/2 cups of water. Bring to a boil then reduce the heat to low so that the chicken and rice can cook together, about 15-20 minutes.
Cook’s Note: Do NOT open the pot lid to check it. Only open it after 15 minutes. Taste to see if the rice is cooked. If it isn’t and the rice seems dry, add 1/4 cup of water and cover the pot again. Cook 5 minutes more or until all the water is absorbed.
6. Serve with fried shallots on top of the rice for garnish, if desired. Add sliced cucumber on the side and a sweet-vinegar dipping sauce. This is an easy one to try:
Sweet-Vinegar Dipping Sauce
1/4 cup vinegar
1 teaspoon salt
2-4 tablespoons sugar
1/2 onion, chopped fine
1 clove garlic, chopped fine
In a small saucepan heat the vinegar, salt, and 2 tablespoons sugar until the sugar and salt are dissolved. Set aside to cool. Meanwhile, chop the onion and garlic as fine as possible. Mashing the garlic with a fork helps to make it paste like, even finer. Put the onion and garlic in a small bowl. Pour the cooled vinegar sauce over the onion and garlic. Serve over chicken.