Coconut-poached chicken on thai vermicelli salad
Cooking from the Pantry
Coconut-poached chicken on thai vermicelli salad from Cooking from the Pantry.
INGREDIENTS
600g chicken breast fillets
1 cup (250ml) light coconut cream
1½ cups (375ml) chicken stock
1 tablespoon brown sugar
1 clove garlic, crushed
2cm piece fresh ginger (10g), grated
1 tablespoon fish sauce
2 tablespoons lime juice
125g rice vermicelli
1 small carrot (70g), sliced thinly
¼ cup (50g) rinsed, drained sliced bamboo shoots
¼ cup loosely packed fresh coriander leaves, chopped finely
¼ cup loosely packed fresh mint leaves, chopped finely
METHOD
Place chicken in medium saucepan with cream, stock, sugar, garlic and ginger; bring to the boil. Reduce heat; simmer, uncovered, about 10 minutes or until cooked. Cool chicken in poaching liquid 10 minutes.
Remove chicken from pan. Return poaching liquid to the boil; reduce to 1 cup. Remove from heat; stir in sauce and juice.
Meanwhile, place vermicelli in large heatproof bowl, cover with boiling water; stand until just tender, drain. Rinse under cold water; drain. Using scissors, cut vermicelli into random lengths.
Tear chicken coarsely. Place vermicelli in medium bowl with chicken, carrot and bamboo shoots; stir in poaching liquid. Serve sprinkled
with herbs.
Nutritional count per serving: 11.5g total fat (7.9g saturated fat); 1346kJ (322 cal); 16.1g carbohydrate; 37.6g protein; 1.5g fibre
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