Name: Nam jim chicken with rice noodle salad
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: Nam jim chicken; 1/3 cup (90g) grated palm sugar; 2 teaspoon each of ground cumin and coriander; 4 chicken breast fillets (800g), chopped coarsely; Nam jim; 2 clove garlic, chopped coarsely; 4 fresh long green chillies, chopped coarsely; 2 fresh coriander roots; 1 cup firmly packed fresh coriander leaves; 1 tablespoon fish sauce; 1 tablespoon grated palm sugar; 2 purple shallots (50g), chopped coarsely; 1/4 cup (60ml) lime juice; Rice noodle salad; 100 gram rice vermicelli; 2 lebanese cucumbers (260g), seeded, cut into matchsticks; 1 cup (80g) bean sprouts; 2 purple shallots (50g), sliced thinly; 1/2 cup each of loosely packed fresh mint, coriander and thai basil leaves; 1 tablespoon fish sauce; 2 tablespoon lime juice; 2 teaspoon olive oil

Ingredients

Nam jim chicken

1/3 cup (90g) grated palm sugar

2 teaspoon each of ground cumin and coriander

4 chicken breast fillets (800g), chopped coarsely

Nam jim

2 clove garlic, chopped coarsely

4 fresh long green chillies, chopped coarsely

2 fresh coriander roots

1 cup firmly packed fresh coriander leaves

1 tablespoon fish sauce

1 tablespoon grated palm sugar

2 purple shallots (50g), chopped coarsely

1/4 cup (60ml) lime juice

Rice noodle salad

100 gram rice vermicelli

2 lebanese cucumbers (260g), seeded, cut into matchsticks

1 cup (80g) bean sprouts

2 purple shallots (50g), sliced thinly

1/2 cup each of loosely packed fresh mint, coriander and thai basil leaves

1 tablespoon fish sauce

2 tablespoon lime juice

2 teaspoon olive oil

Method

1.Make nam jim. Blend or process ingredients until smooth. Transfer half the nam jim to a shallow dish; stir in the sugar and spices.

2.Thread chicken onto eight skewers; coat chicken in spiced nam jim mixture. Cook skewers on a heated oiled grill plate (or grill or barbecue), turning occasionally, until browned all over and chicken is cooked through.

3.Meanwhile, make rice noodle salad. Place vermicelli in a large heatproof bowl, cover with boiling water; stand until tender, drain. Return to bowl. Add remaining ingredients; toss gently. Season to taste.

4.Serve skewers with salad and remaining nam jim.

Soak wooden skewers in water for at least 30 minutes before using to prevent them from burning during cooking. If you have time, refrigerate the marinated skewers, covered, for 30 minutes before cooking.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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