Asian style poached chicken salad

Serves 4 – assuming you eat as much as we do!

Kirsty MacDonald

The coconut milk keeps the chicken super moist.

ingredients

Poaching

1 large tin of coconut milk
4 large organic boneless, skinless chicken thighs (or breasts if you prefer)
2cm ginger, roughly diced
4 cloves garlic, peeled and chopped in half
1 red chilli, with seeds, roughly chopped (or more to taste)
3 Tb dark soy
1 tsp coriander seeds, lightly crushed

Salad

Glass noodles, prepared according to packet and slightly chopped up
1 cup Iceberg lettuce, shredded
2 lebanese cucumbers, sliced into very thin long pieces – use a veggie peeler if you don’t have a moulinex
1 carrot, sliced into very thin long pieces
1 cup assorted green beans/snow peas, sliced into very thin long pieces
1 yellow or red capsicum, sliced into very thin long pieces
A large handful of mung bean shoots.
A large handful of roughly chopped, mixed ’Asian style’ herbs eg. thai basil, mint, coriander

Dressing

2 Tb rice vinegar
Juice of one lime
4 Tb of reserved, strained poaching liquid – still warm if possible*
2 Tb kecap manis or thick sweet soy
1 Tsp sesame oil
4 half garlic cloves from the poaching liquid, mashed
1 piece of ginger reserved from poaching, mashed
Chopped red chilli to taste

directions

Pour the coconut milk, water and spices into a heavy based pan. Add the chicken, then bring quickly to the boil. Remove from heat immediately and leave chicken to sit in the warm liquid for an hour. DO NOT remove the lid to check on it – the steam is a critical part of the cooking process. Reserve some of the poaching liquid, and the poached garlic and ginger, for use in the dressing.

Whilst the chicken is sitting, place glass noodles into four bowls. Cover with iceberg lettuce, then layer each bowl up with the other veggies, ending with herbs and bean shoots. Slice the warm chicken and place on top.

Make the dressing by shaking all the ingredients in a jar, then pour over chicken onto salad. Sprinkle liberally with peanuts and shallots, then serve. Place chopped fresh chilli on the table for those who like a bit of heat.