Double Kickin' Chickn' Bites & DIY Nam Chim
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.
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 clove
garlic
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy. )
1
carrot
1
cucumber
½
lemon
½ packet
coriander
½
Long Chilli (Optional)
1 packet
fish sauce & rice vinegar mix
(Contains Fish;)
2 packet
chicken thigh
2 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
(Contains Milk;)
1 cup
water (for the rice)
1 tsp
white sugar
2 tablespoon (tbsp)
hot water
¼ cup
cold water
1
egg
(Contains Egg;)
Nutritional Values
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 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. (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!