DIY Southern Fried Chicken Burger
Take your cooking skills to the next level!
Here to challenge your inner chef, our new 'skill up' recipes will take you from zero to hero. Make your own buttermilk by mixing milk and vinegar, marinate the chicken and coat it in All-American spiced cornflour. You'll have brought the South to you. Cheat's way is the best way!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
3
Garlic
1
Jasmine Rice
(May be present: Wheat, Gluten, Soy. )
1
Carrot
1
Cucumber
1
Lemon
1
Coriander
1
Long Chilli
1
Fish Sauce & Rice Vinegar Mix
(Contains Fish;)
1
Chicken Breast
1
Cornflour
(May be present: Gluten, Milk, Peanut, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
1
Satay Seasoning
1
Sweet Chilli Sauce
1
Mixed Salad Leaves
Not included in your delivery
1
olive oil
butter
(Contains Milk;)
white sugar
hot water
cold water
egg
(Contains Egg;)
Nutritional Values
Cooking Steps
• Finely chop garlic. In a medium saucepan, heat the butter with a dash of olive oil over medium heat. • Cook half the garlic until fragrant, 1-2 minutes. Add the water (for the rice) and a generous pinch of salt and bring to the boil. • Rinse and drain white rice. To garlic pan, add white rice, stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove from heat and keep covered until rice is tender and all the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• Meanwhile, using a vegetable peeler, peel carrot and cucumber into ribbons (stop when you reach the seeds in the centre). • Slice lemon into wedges.
• In a pestle and mortar, pound coriander, long chilli (if using) and remaining garlic until it resembles a fine paste. Transfer paste to a bowl. • To bowl, add fish sauce & rice vinegar mix, the white sugar, hot water and a generous squeeze of lemon juice. Stir until well combined. Set aside.
TIP: Some like it hot, but if you don't, just hold back on the chilli. TIP: If you don't have a pestle and mortar, you can combine ingredients in a food processor.
• Cut chicken thigh into 2cm chunks. • In a medium bowl, add cornflour, satay seasoning, the cold water, egg and a pinch of salt and pepper. Whisk until smooth and combined. Add chicken chunks, tossing to coat. • Heat a large frying pan over medium-high heat with enough olive oil to coat the base. When oil is hot, shake off excess batter and cook chicken, until browned, 2-3 minutes each side. Transfer to a paper towel-lined plate. Season with salt. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Cut chicken breast into 2cm chunks. • To a medium bowl, add cornflour, satay seasoning, the cold water, egg and a pinch of salt and pepper. Whisk, until smooth and combined. Add chicken chunks, tossing to coat. • Heat a large frying pan over medium-high heat with enough olive oil to coat the base. • When oil is hot, shake off excess batter and cook chicken, until browned, 2-3 minutes each side. Transfer to a paper towel-lined plate. Season with salt.
• In a second medium bowl, combine sweet chilli sauce, a squeeze of lemon juice and a drizzle of olive oil. • Add cucumber, carrot and mixed salad leaves, tossing to coat. Season to taste.
• Divide garlic rice and cucumber ribbon salad between bowls. • Top with kickin' chickn' bites. Serve with DIY nam chim sauce. Enjoy!