Chicken and rice salad with nam jim dressing

chicken and rice salad with nam jim dressing



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.