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Poached coconut chicken with asian salad

 
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Poached coconut chicken with asian salad

Serving size: Serves 4
Cuisine type: Asian
Cooking time: Less than 30 minutes
Course: Lunch, Main
Favourite flavours: Chicken, Salad

Poached coconut chicken with asian salad
INGREDIENTS

400ml can coconut milk
1 small red chilli, split
1 stick lemongrass, trimmed and bruised
2 large chicken breasts

salad
1 carrot, cut into thin strips
1 lebanese cucumber, cut into batons
50g baby asian greens
½ cup mint sprigs
½ cup coriander sprigs
2 asian shallots, finely sliced
5 pieces seasoned fried bean curd, finely shredded

dressing
1 tablespoon rice vinegar
1 teaspoon sugar
1 small red chilli, deseeded and finely chopped
1 clove garlic, crushed
juice of 1 lime
2 tablespoons fish sauce
METHOD

Place coconut milk, chilli and lemongrass into a large frying pan and bring to the simmer. Add chicken and poach gently for 13 to 15 minutes or until chicken is just cooked. Turn off heat and allow chicken to cool in the pan. Remove chicken and slice into bite-size pieces

Toss salad ingredients together in a large bowl along with the chicken and set aside.

Whisk dressing ingredients together and pour over salad. Mix well to coat and serve immediately.
 
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