Kickin' Chicken' Bites & DIY Nam Chim Sauce
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Kickin' Chicken' Bites & DIY Nam Chim Sauce

Kickin' Chicken' Bites & DIY Nam Chim Sauce

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. 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.

Tags:
Climate Superstar
Allergens:
Fish
Egg

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.

Preparation Time35 minutes
Cooking Time25 minutes
DifficultyMedium

Ingredients

Serving amount

3 clove

garlic

1 packet

white rice

1

carrot

1

cucumber

½

lemon

1 packet

coriander

½

Long Chilli (Optional)

1 packet

fish sauce & rice vinegar mix

(Contains Fish;)

1 packet

chicken thigh

1 sachet

cornflour

(May be present: Gluten, Milk, Peanut, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )

1 sachet

satay seasoning

1 packet

sweet chilli sauce

1 packet

mixed salad leaves

Not included in your delivery

olive oil

20 g

butter

1.25 cup

water (for the rice)

1 tsp

white sugar

2 tbs

hot water

¼ cup

cold water

1

egg

(Contains Egg;)

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Nutritional Values

Energy (kJ)3732 kJ
Calories892 kcal
Fat35.2 g
of which saturates11.7 g
Carbohydrate98 g
of which sugars16 g
Dietary Fibre24 g
Protein42.9 g
Sodium1421 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Pan
Lid
Large Non-Stick Pan

Instructions

1
1

• 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!

2
2

• Meanwhile, using a vegetable peeler, peel carrot and cucumber into ribbons (stop when you reach the seeds in the centre). • Slice lemon into wedges.

3
3

• 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.

4
4

• 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.

5
5

• 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.

6
6

• Divide garlic rice and cucumber ribbon salad between bowls. • Top with kickin' chickn' bites. Serve with DIY nam chim sauce. Enjoy!