- Chilli jam ( one jarful)5 long red chillies, roughly chopped (you can remove the seeds if you like)1 french eschalot or 1/2 a small red onion, roughly chopped3 cloves of garlic, roughly chopped1 tbs of ginger, roughly chopped2 tbs of peanut oil (rice bran or canola if you have an allergy to peanuts)2 tsp of sesame oil1/4 cup of Obento sushi seasoning 2 tbs of Squid brand fish sauce2/3 cup of brown sugar3 kaffir lime leaves Chicken salad (serves 2)2 chicken thighs 1 tablespoon canola oil Chilli jam 100 gm of dried thin egg noodles 3 cups of mixed lettuce 1 small cucumber sliced10 cherry tomatoes, halved1/4 small red onion, finely sliced1 small carrot, grated1/4 cup chopped fresh coriander 1/4 cup of roasted and roughly chopped cashews (optional)
- Chilli jam Place the chilli, garlic, ginger and eschalot in a small food processor and process until finely chopped (like a paste). Heat the peanut oil and sesame oil in a large non stick fry pan to a medium heat and add the chilli mixture. Cook and stir for approximately 6-8 minutes or until just starting to caramelise. Add the vinegar, fish sauce, kaffir lime leaves and brown sugar, stir to combine and allow to bubble away for 3-4 minutes or until slightly thickened. Remove lime leaves. The chilli jam will thicken on cooling. Allow to cool before transferring to a jar or an airtight container. The chilli jam will last up to 3 weeks in the fridge. Allow to cool before transferring to a jar or an airtight container. The chilli jam will last up to 3 weeks in the fridge.
- Chicken Salad.Cook the egg noodles according to packet directions. Cool noodles.Coat the chicken thighs with a layer of chilli jam.Heat oil in a pan over a medium heat and cook the chicken.Remove and slice.Make a salad with lettuce, tomatoes, cucumber, carrot, onion, noodles and coriander. Top with sliced chicken. Drizzle with extra chilli jam. Top with cashews ( and a wedge of lime).
Brands and product used
- Obento - Sushi Seasoning
- Squid Brand - Fish Sauce