Name: Thai coconut-poached chicken & herb salad
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 800 millilitre canned coconut milk; 1 tablespoon coarsely chopped fresh coriander root and stem; 2 clove garlic, sliced thinly; 2 fresh kaffir lime leaves, shredded finely; 800 gram chicken breast fillets; 10 centimetre (20g) stick fresh lemon grass; 1 lebanese cucumbers; 1 1/2 cup (120g) bean sprouts; 3/4 cup loosely packed fresh coriander leaves; 1/2 cup loosely packed fresh mint leaves; 1 fresh long red chilli, sliced thinly; Coriander and lime dressing; 2 teaspoon coarsely chopped fresh coriander root and stem; 2 clove garlic; 1 tablespoon caster sugar; 1/4 cup (60ml) lime juice; 2 teaspoon fish sauce

Ingredients

800 millilitre canned coconut milk

1 tablespoon coarsely chopped fresh coriander root and stem

2 clove garlic, sliced thinly

2 fresh kaffir lime leaves, shredded finely

800 gram chicken breast fillets

10 centimetre (20g) stick fresh lemon grass

1 lebanese cucumbers

1 1/2 cup (120g) bean sprouts

3/4 cup loosely packed fresh coriander leaves

1/2 cup loosely packed fresh mint leaves

1 fresh long red chilli, sliced thinly

Coriander and lime dressing

2 teaspoon coarsely chopped fresh coriander root and stem

2 clove garlic

1 tablespoon caster sugar

1/4 cup (60ml) lime juice

2 teaspoon fish sauce

Method

1.Combine coconut milk, coriander root and stem mixture, garlic and lime leaves in a large saucepan; bring to the boil. Add chicken; return to the boil. Reduce heat; simmer, uncovered, 10 minutes or until chicken is almost cooked through. Remove from heat; stand chicken in poaching liquid 10 minutes. Remove chicken from liquid; when cool enough to handle, shred coarsely.

2.Reserve 1 cup of the poaching liquid; discard remainder. Place reserved poaching liquid in same pan; bring to the boil. Boil for 10 minutes or until reduced by two-thirds. Add shredded chicken; cool 10 minutes.

3.Meanwhile, make coriander and lime dressing. Using a mortar and pestle, pound coriander root and stem mixture, garlic, chillies and sugar to a paste. Add juice and fish sauce; stir until sugar dissolves.

4.Place lemon grass in a small heatproof bowl, cover with boiling water; soak 5 minutes or until just tender. Drain; slice thinly.

5.Place lemon grass in a large bowl with cucumber, sprouts, herbs, chilli and dressing; toss gently to combine. Divide chicken mixture into bowls; top with salad.

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