Poached Coconut Chicken with Asian Slaw
A delightful salad with plenty of Summer goodness.
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Ready Time
40 mins
40 mins
Preparation
20 mins
20 mins
Cooking
20 mins
20 mins
Serves
4-6
40 mins
Ready Time
Ready Time
20 mins
Preparation
Preparation
20 mins
Cooking
Cooking
4-6
Serves
Serves
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
- 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.
- Cover with a vented microwave-safe plastic lid or vented microwave-safe plastic wrap.
- Select SMART COOK CHICKEN setting and turn the AMOUNT dial to 700g. Press START button.
- Remove chicken from oven and stand for 10 minutes in cooking liquid to complete cooking.
- Meanwhile combine wombok, snowpeas, carrot, green onion, cucumber, sprouts, Thai basil and ½ cup of coriander leaves; toss to mix evenly.
- Remove chicken from coconut milk poaching liquid and slice across the grain; set aside.
- Measure 1 cup of poaching liquid and mix with fish sauce, and lime juice. Taste and add enough sugar to balance the flavours.
- Toss chicken and fried noodles into salad along with dressing.
- Serve immediately.
Appliance
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