Episode 34 - Coconut Poached Chicken with Vietnamese Slaw
Coconut Poached Chicken with Vietnamese Slaw
Coconut poached chicken
375ml coconut water
375ml coconut milk, plus 40ml extra
1 stalk lemongrass, bruised
1 cm ginger
2 x 200g skinless chicken breast fillets
10ml fish sauce
1 cup bean sprouts
1 cup green mango, finely sliced
1 cucumber, finely sliced
1 cup coriander leaves, roughly chopped
1 cup Vietnamese mint leaves, roughly chopped
1/4 cup mint leaves
20ml fish sauce
20ml rice wine vinegar
20 grams sugar
40ml lime juice
5ml chilli sauce
1 chilli, roughly chopped
1 chilli, sliced
Coriander leaves, picked
- For the poached chicken, combine coconut water, coconut milk, lemongrass and ginger in a medium pan and bring to a boil. Add chicken and reduce to simmer until cooked through, about 20 to 25 minutes. Remove from heat and when cool enough, shred the chicken. Add additional coconut milk and fish sauce and toss through the shredded chicken. Season and set aside.
- Toss the slaw ingredients together in a large mixing bowl.
- Combine all of the dressing ingredients together, stirring until the sugar has dissolved. Lightly dress the slaw.
- To plate, place the slaw down the middle of the bowl. Top with shredded chicken, drizzle with dressing and garnish with chilli and coriander.