Kickin' Chickn' Bites & DIY Nam Chim
Take your cooking skills to the next level!
- Fish
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Gluten
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
- Wheat
Here to challenge your inner chef, our new 'skill up' recipes will take you from zero to hero. These moreish chicken morsels use a wet spiced batter for an airy, crisp coating on the flavourful bites. Paired with "nam chim", a punchy Thai dipping sauce made using a pestle and mortar, it's a taste of Thailand that's easy to recreate at home.
Ingredients
1
Carrot
330 g
Chicken Thigh
1 packet
Coriander
1 packet
Cornflour
(May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat.)
1
Cucumber
1 packet
Fish Sauce & Rice Vinegar Mix
(Contains: Fish;)
3
Garlic
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat.)
1
Lemon
1
Long Chilli
1 packet
Mixed Salad Leaves
1 sachet
Satay Seasoning
(May be present: Soy.)
1 packet
Sweet Chilli Sauce
Utensils
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 jasmine rice, the water (for the rice) and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low, then cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until rice is tender and 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 (see ingredients), long chilli (if using) and remaining garlic until it resembles a fine paste. Transfer paste to a bowl. • To the 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, hold back on the chilli. TIP: If you don't have a pestle and mortar, you can combine ingredients in a food processor or finely chop with a knife.
• 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 (when no longer pink inside), 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 rainbow ribbon salad between bowls. • Top with kickin' chickn' bites. • Serve with DIY nam chim. Enjoy!
