I always seem to buy jars of stuff and leave them there forever. The last time I used my Nam Yee was here. can you believe it? I’m all out now for recipes that call for them so I can experiment. And hopefully not end up wasting a whole jar of this wonder food. Did I mention I have another unopened jar in my drawer? Forgot I had some and bought me another jar. Sigh…
But you know, it’s never a bad thing because Nam Yee has such a lovely savoury-ness that goes well with pork and chicken. Usually people here have fried Nam Yee Chicken Wings. I was thinking of making something similar but with less oil (frying… not my forte) and less babysitting. So I decided that baking would be the best bet. And it really was! The drippings even made for a perfect warm salad dressing. Nothing was wasted, I assure you.
So for the chicken, I used:
2 dishes at a go is always a safe bet for a weeknight dinner!
PS: That salt crust on those potatoes make my heart go a-flutter.
PPS: Tomorrow is my little baby brother’s 20th birthday. How did he get from a chubby happy baby to a lanky grown man with stubbly chin? Happy birthday, Jonny boy! 😉
“In that old rugged cross, stained with blood so divine, a wondrous beauty I see, for ’twas on that old cross Jesus suffered and died, to pardon and sanctify me.” (The Old Rugged Cross by George Bennard, 1913)
Baked Nam Yee Chicken & Warm Salad
4 Chicken Drumsticks, skin on
1 cube Nam Yee + 2 tbsp pickling liquid from jar
1 tsp Honey
2 tsp Salt, separated use
5 New Potatoes, halved
1 tbsp Olive Oil
1 big Red Onion, peeled & cut to 4 thick discs
8-10 cloves Garlic, root end cut but skin left on
1 head Frillice Lettuce, chopped roughly
1/2 Red Bell Pepper, seeded & sliced thinly
1 tbsp Lemon Juice
4 Olives, pitted & chopped
more Honey, if necessary
- Preheat oven to 400 F or 200 C.
- In a small bowl, mash nam yee with it’s pickling liquid, honey & 1 tsp salt. Rub mixture on each chicken drumstick until thoroughly coated.
- Place onion discs on the base of your baking dish. Lay a chicken drumstick on each disc.
- In a larger bowl, toss potatoes & garlic with olive oil & 1/2 tsp salt. Arrange them in and around chicken drumsticks. Sprinkle remaining salt over the potato halves.
- Bake for about 40 minutes, or until chicken is cooked through & potatoes are tender.
- Drain drippings from the chicken and leave them to rest.
- If there is too much oil in the drippings, remove some. (I didn’t because salad dressing does require some oil.)
- Mash in some roasted garlic and add in a few rings of roasted onion rings. Whisk lemon juice n. Taste to see if it requires more honey etc. Stir in chopped olives. Pour dressing over a bowl of chopped lettuce and sliced red bell peppers.
- Serve up chicken drumstick and potatoes in a platter alongside the salad.