Double Thai Fried Chicken Bites & DIY Nam Chim Sauce
with Garlic Rice & Cucumber Ribbon Salad
- Milk
- Eggs
- Fish
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Milk
- Peanuts
- Sesame
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Pine Nut
- Pistachio
- Walnut
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;)
2
Chicken Thigh
1
Cornflour
(May be present: Wheat, Gluten, Soy, Milk, Peanuts, Sesame, 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: Eggs;)
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 thigh 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 (cook in batches if your pan is getting crowded). 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!
