Baked Nam Yee Chicken & Warm Salad

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:

Chicken Drumsticks, Onion, garlic, Nam Yee, Salt, Honey, Olive Oil & New Potatoes
Nam Yee Baked Chicken & Warm Salad 1

To start off, I mashed cubes of the nam yee with the liquid in its jar, a little salt & some honey.Nam Yee Baked Chicken & Warm Salad 2

Rub ‘er on! The coated chicken pieces are laid on slices of onion. Just to keep it moist and reduce the sticking business.Nam Yee Baked Chicken & Warm Salad 3

Now onto the potatoes. I should really have cut these into half as they were a little big but I didn’t. Don’t worry, I did it halfway through the cooking process so they did cook through in the end.Nam Yee Baked Chicken & Warm Salad 4

Love me some roasted garlic. It’s almost always my favourite part in every bake chicken dish.Nam Yee Baked Chicken & Warm Salad 5

They are scattered over the chicken pieces before going into the hot hot oven.Nam Yee Baked Chicken & Warm Salad 6

Once the chicken is done, I drained all of the juices and oils from the pan and left the meat to rest while I got on with making a salad dressing out of it.Nam Yee Baked Chicken & Warm Salad 7

A few roasted garlic, soft onions, a good squeeze of lemon juice and some chopped olives.Nam Yee Baked Chicken & Warm Salad 8

Drizzle that over a nice bed of frillice lettuce and sliced red peppers and you have dinner waiting for you!Nam Yee Baked Chicken & Warm Salad 9

The chicken isn’t as greasy as it’s fried counterpart but it didn’t at all lack in flavour.Nam Yee Baked Chicken & Warm Salad 10

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)

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Baked Nam Yee Chicken & Warm Salad
serves 4-6


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

  1. Preheat oven to 400 F or 200 C. 
  2. 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.
  3. Place onion discs on the base of your baking dish. Lay a chicken drumstick on each disc.
  4. 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.
  5. Bake for about 40 minutes, or until chicken is cooked through & potatoes are tender.
  6. Drain drippings from the chicken and leave them to rest.
  7. If there is too much oil in the drippings, remove some. (I didn’t because salad dressing does require some oil.)
  8. 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.
  9. Serve up chicken drumstick and potatoes in a platter alongside the salad.


  1. Oh my gosh…this looks so good. and guess what, I also have a jar of Nam Yee sitting on my fridge like, forever! hahaha….I can’t wait to try this recipe.

    • Haha. Me too Amy. So much more to use so I’ve been putting it on anything that can take it. Helps that it’s yummy. 🙂


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