Name: Coconut-poached chicken on Thai vermicelli salad
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: Coconut-poached chicken on thai vermicelli salad; 600 gram chicken breast fillets; 1 cup (250ml) light coconut cream; 1 1/2 cup (375ml) chicken stock; 1 tablespoon brown sugar; 1 clove garlic, crushed; 2 centimetre piece fresh ginger (10g), grated; 1 tablespoon fish sauce; 2 tablespoon lime juice; 125 gram rice vermicelli; 1 small carrot (70g), sliced thinly; 1/4 cup (50g) rinsed, drained sliced bamboo shoots; 1/4 cup loosely packed fresh coriander leaves, chopped finely; 1/4 cup loosely packed fresh mint leaves, chopped finely

Coconut-poached chicken on Thai vermicelli salad

Coconut-poached chicken on thai vermicelli salad sounds exotic, and tastes delicious, but mostly makes use of pantry staples. A great mid-week dinner.

Serves 4

Cook

Ingredients

Coconut-poached chicken on thai vermicelli salad

600 gram chicken breast fillets

1 cup (250ml) light coconut cream

1 1/2 cup (375ml) chicken stock

1 tablespoon brown sugar

1 clove garlic, crushed

2 centimetre piece fresh ginger (10g), grated

1 tablespoon fish sauce

2 tablespoon lime juice

125 gram rice vermicelli

1 small carrot (70g), sliced thinly

1/4 cup (50g) rinsed, drained sliced bamboo shoots

1/4 cup loosely packed fresh coriander leaves, chopped finely

1/4 cup loosely packed fresh mint leaves, chopped finely

Method

Coconut-poached chicken on thai vermicelli salad

1.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.

2.Remove chicken from pan. Return poaching liquid to the boil; reduce to 1 cup. Remove from heat; stir in sauce and juice.

3.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.

4.Tear chicken coarsely. Place vermicelli in medium bowl with chicken, carrot and bamboo shoots; stir in poaching liquid. Serve sprinkled with herbs.

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