Vietnamese Coconut Poached Chicken Salad

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SERVE FOUR
PREP TIME: 15 MINS
COOK TIME: 25 MINS

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Ingredients

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FOR THE POACHED CHICKEN

2 CHICKEN BREASTS

400ML TIN COCONUT MILK

5CM KNOB GINGER, GRATED

1 STALK LEMONGRASS, FINELY CHOPPED

FOR THE SALAD

1/2 CUP WOMBOK, SLICED

1 CARROT, RIBBONED

1 CUP BEAN SHOOTS

1 CUP MINT & CORIANDER, ROUGHLY CHOPPED

2 STALKS SPRING ONION, DICED

FOR THE DRESSING

2 TSP SHAVED PALM SUGAR

JUICE OF 1 LIME

SPLASH RICE WINE VINEGAR

2 TSP FISH SAUCE

TO SERVE

DRIZZLE RESERVED COCONUT MILK

TORN CORIANDER LEAVES

SPRINKLE PEANUTS

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Utensils

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SHARP KNIVES

GRATER

PEELER

MEDIUM POT / SAUCEPAN

FORKS FOR SHREDDING

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Method

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1. PLACE CHICKEN, COCONUT MILK, GINGER AND LEMONGRASS IN POT. BRING TO THE BOIL BEFORE SIMMERING ON LOW, TURNING OCCASIONALLY UNTIL COOKED THROUGH FOR 15-20 MINS. TURN OFF HEAT AND LET REST FOR 10 MINS

2. MIX SALAD INGREDIENTS TOGETHER IN A SMALL RAMEKIN AND SET ASIDE

3. CHOP ALL SALAD INGREDIENTS AND TOSS TOGETHER IN A LARGE SALAD BOWL. SHRED CHICKEN WITH 2 FORKS AND TOSS THROUGH SALAD. POUR OVER SALAD AND MIX THROUGH ONCE MORE

4. DIVIDE BETWEEN BOWLS. SPRINKLE TORN CORIANDER LEAVES, PEANUTS AND A DRIZZLE OF THE COCONUT MILK THE CHICKEN WAS COOKED IN - ENJOY !

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