Name: Chicken and rice salad with nam jim dressing
Cook time: 55 min
Total time: 55 min
Yield: 4
Ingredients: 1 litre (4 cups) water; 600 gram chicken breast fillets; 15 centimetre piece fresh lemon grass; 2 star anise; 2 centimetre (10g) piece fresh ginger, sliced thickly; 1 tablespoon peanut oil; 1 small_piece (80g) brown onion, chopped finely; 1 cup (200g) basmati and wild rice mix; 300 gram snow peas, trimmed; 1 medium_piece (200g) yellow capsicum, sliced thinly; 150 gram mizuna; 1/2 cup fresh coriander leaves, firmly packed; 10 centimetre piece fresh lemon grass, chopped coarsely; 2 clove garlic, quartered; 2 long green chillies, chopped coarsely; 2 tablespoon lime juice; 2 tablespoon peanut oil; 1 tablespoon grated palm sugar; 1 tablespoon fish sauce

Ingredients

1 litre (4 cups) water

600 gram chicken breast fillets

15 centimetre piece fresh lemon grass

2 star anise

2 centimetre (10g) piece fresh ginger, sliced thickly

1 tablespoon peanut oil

1 small_piece (80g) brown onion, chopped finely

1 cup (200g) basmati and wild rice mix

300 gram snow peas, trimmed

1 medium_piece (200g) yellow capsicum, sliced thinly

150 gram mizuna

1/2 cup fresh coriander leaves, firmly packed

10 centimetre piece fresh lemon grass, chopped coarsely

2 clove garlic, quartered

2 long green chillies, chopped coarsely

2 tablespoon lime juice

2 tablespoon peanut oil

1 tablespoon grated palm sugar

1 tablespoon fish sauce

Method

1.Bring the water to a boil in medium saucepan, poach chicken, lemon grass, star anise and ginger, covered, about 10 minutes or until chicken is cooked through. Cool chicken in liquid 10 minutes. Strain and reserve cooking liquid, discard lemon grass, star anise and ginger. Slice chicken thinly.

2.Meanwhile, make nam jim dressing. Blend or process ingredients until smooth.

3.Heat oil in same cleaned saucepan, cook onion, stirring, until soft. Add rice, cook, stirring, 1 minute. Add reserved cooking liquid, bring to a boil. Reduce heat, simmer, uncovered, about 15 minutes or until rice is just tender. Drain, cool 10 minutes.

4.Meanwhile, boil, steam or microwave snow peas until just tender, drain. Rinse under cold water, drain.

5.Place chicken, rice and snow peas in large bowl with capsicum, mizuna, coriander and dressing, toss gently to combine.

You can use a barbecued chicken for this recipe; however, you will have to cook the rice in a mixture of water and prepared chicken stock instead of the cooking liquid. Like most Thai sauces and dressings, nam jim is extremely hot. Seed the chillies to lessen the heat, if you prefer.
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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