Coconut-poached chicken with Vietnamese salad

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Serves: 4
Time to make: 40 mins (Hands-on time: 20 mins, Cooking time: 20 mins)
Total cost: $15.80 / $3.95 per serve
(at time of publication)

  • Coconut-poached chicken
  • 400ml can light coconut milk
  • 2 cups reduced-salt chicken stock or water
  • 1 x 3cm piece ginger, thickly sliced diagonally
  • 1 bunch coriander, roots and stems sliced, leaves reserved
  • 2 x 250g chicken breast fillets
  • 1 1/2 tablespoons fish sauce
  • 2 tablespoons brown sugar
  • juice of 2 limes or 1 lemon
  • 1 long red chilli, finely sliced
  • 2 large carrots, finely grated or julienne
  • 1 cup bean sprouts
  • 1 bunch mint, leaves only
  • 2 granny smith apples, finely grated or julienne
  • 1/4 cup unsalted roasted peanuts

Instructions

Step 1 Make coconut-poached chicken: Combine coconut milk, chicken stock (or water), ginger and coriander roots and stems in a medium saucepan set over medium-high heat. Bring mixture to the boil, then reduce heat to a simmer and add chicken. (If chicken isn’t submerged, add enough water to just cover.) Simmer mixture gently for 15 minutes, or until chicken is just cooked. Remove saucepan from heat, leaving chicken in coconut broth for 5 more minutes.

Step 2 Transfer chicken to a work surface to cool; shred with a fork. Strain coconut broth and refrigerate.

Step 3 Meanwhile, combine fish sauce, brown sugar, lime juice (or lemon juice) and red chilli in a small bowl; stir to combine, until sugar dissolves.

Step 4 Combine carrots, bean sprouts, mint leaves, apples and half of the coriander leaves in a large salad bowl. Add shredded chicken to bowl. Pour dressing over chicken and toss lightly to combine. Scatter salad with peanuts and remaining coriander leaves, and serve.

HFG tip

You can reserve this coconut broth as a base for soup or curry, or for another poached-chicken recipe.

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