Sticky Glazed Chicken Salad With Cucumber, Nam Jim And Toasted Cashews
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Sticky Glazed Chicken Salad With Cucumber, Nam Jim And Toasted Cashews
Ingredients
500g chicken thigh fillets (skin off and bone out)
Chicken Glaze
250g sweet soy
125g Coles honey
75g fish sauce
1 long thai chilli
2 cloves garlic
1 fingernail size piece of ginger
Juice of 1 orange
Nam Jim
1 punnet cherry tomatoes
3 long Thai chillies, deseeded
125 g palm sugar
200ml lemon juice
2 kaffir lime leaves
50g fresh ginger
40ml fish sauce
30ml soy
4 eschalots
1 bunch coriander stems and root, save leaves for salad
Salad ingredients
2 large carrots, julienned on a mandolin
3 cucumbers, roughly chopped
1/2 packet of bean sprouts
1 long Thai chilli, finely sliced
1/2 red onion, finely sliced
1 bunch of coriander, washed and roughly chopped
1 bunch mint leaves, leaves removed
1/4 cup toasted cashews, crushed
1/2 cup fried shallots
Method
Finely chop or mince the garlic, ginger and chilli. Add it to the rest of the ingredients.
Place a griddle pan or BBQ over a medium heat. Season the chicken thighs with salt and a little oil.
Place onto the griddle pan. Cook for 1 minutes on each side. Then start to glaze the thighs - glaze and turn. The more you do this, the better the chicken will come out.
You want it to be glazed, a little bit charred and just cooked through. You’ll need to cook the chicken thighs for around 7 minutes in total. Set aside to rest
For the nam jim, place all of the ingredients into a blender and blend until smooth. This will be the dressing for the salad.
Place all of the ingredients except the fried shallots and cashews in to large mixing bowl. Dress generously with some of the nam jim and season with a small amount of salt.
Place 2/3’s of the salad mix on the bottom of your bowl or plate.
Slice the chicken thighs and place on top of the salad, followed by the rest of the salad mix.
Lastly - top with the fried shallots and cashew mix.
Recipe by Andy Allen
