Poached Coconut Chicken with Asian Slaw

Ingredients

• 270ml can coconut milk
• 1 cup chicken stock
• 1 bunch fresh coriander, roots washed
• 5cm piece ginger, sliced
• 700g chicken breast fillet
• 2 tablespoons fish sauce
• Juice of a lime
• 1–2 teaspoons sugar

Asian Slaw

• 350g Wombok, shredded
• 100g blanched snowpeas, trimmed
• 1 carrot, grated
• 4 green onions, sliced
• 1 Lebanese cucumber,
• deseeded and sliced
• 1 cup bean sprouts
• ½ cup Thai basil leaves
• 100g Chang’s fried noodles

Method

1. Place coconut milk, stock, 3 coriander roots, ginger and chicken breast into a microwave-safe shallow dish large enough to hold all ingredients and have the chicken submerged.
2. Cover with a vented microwave-safe plastic lid or vented microwave-safe plastic wrap.
3. Select SMART COOK CHICKEN setting and turn the AMOUNT dial to 700g. Press START button.
4. Remove chicken from oven and stand for 10 minutes in cooking liquid to complete cooking.
5. Meanwhile combine wombok, snowpeas, carrot, green onion, cucumber, sprouts, Thai basil and ½ cup of coriander leaves; toss to mix evenly.
6. Remove chicken from coconut milk poaching liquid and slice across the grain; set aside.
7. Measure 1 cup of poaching liquid and mix with fish sauce, and lime juice. Taste and add enough sugar to balance the flavours.
8. Toss chicken and fried noodles into salad along with dressing.
9. Serve immediately.