Oriental, salt rubbed chicken salad
Cut the limes in half, dip the cut side in sugar and caramelise in a hot frying pan. Set aside. In a pestle and mortar, pound together the Oriental Rub and salt before rubbing liberally over the chicken. Leave for 30 minutes before frying the thighs, skin-side down in a hot pan until very crispy.
Once the chicken is almost cooked through, about 3 minutes, flip the chicken on to other side and cook for 1 minute. Remove the chicken from the pan and allow to rest for 5 minutes before slicing.
In a bowl mix together and dress the noodles, leaves, herbs, onions, snow peas, cucumber, corn and sprouts. Arrange in 4 salad bowls with the sliced chicken and caramelised lime.
For the dressing, mix together all the ingredients and season to taste.
Serves 4
Wine suggestions
Newton Johnson Chardonnay - This lightly wooded Chardonnay from cool-climate snowline vineyards at 700m shows lots of natural acidity and fresh citrus/lime flavours. It’s bold enough to match the Oriental flavours with succulent fruit to ensure that the wine and food do not dominate each other
Ingredients
- 8 deboned chicken thighs with the skin on
- 2 tbsp NoMU Oriental Rub
- 1 tbsp NoMU Just Salt Grinder
- A glug of vegetable oil
- 250 g egg noodles, cooked
- 1 tbsp sesame oil
- Handful fresh mint, coriander & chives
- Handful tatsoi and/or baby spinach
- 16 snow peas cut on the diagonal
- 8 spring onions cut on the diagonal
- 8 baby corn cut in half
- Half a cucumber (ribbons)
- Handful bean sprouts
- 2 limes cut in half
- 1 tbsp sugar
- for the dressing
- 3 tbsp sesame oil
- 2 tsp fish sauce
- 1 tbsp sugar
- Juice of 1 lime
- NoMU Just Salt Grinder
