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Poached Chicken

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Ingredients

800g Coconut milk
2 Stalks lemongrass, white part only, cut into pieces
2 Fresh Kaffir lime leaves
40g Brown sugar
40g Freshly squeezed lime juice
500g George & Jo's Chicken thigh fillets, cut into quarters
Salad Dressing
2 ½ cm Piece fresh ginger, peeled and chopped
2 Fresh long red chillies, trimmed and chopped
2 Fresh Kaffir lime leaves, finely sliced
60g Fish sauce
Salad
100g Edamame beans
¼ Chinese cabbage finely sliced
2 Carrots, julienned
½ bunch Fresh coriander leaves only
½ bunch Fresh Thai basil leaves only
½ bunch Fresh Vietnamese mint leaves only
20g Fried shallots

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Poached Chicken

  • Medium

Ingredients

  • Salad Dressing

  • Salad

Directions

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Steps

1
Done

Heat coconut milk, lemongrass, Kaffir lime leaves, sugar and lime juice in a pan on medium heat until simmering. Add the chicken into the broth and cook for around 20 minutes or until chicken is cooked through. Remove the chicken with a slotted spoon.

2
Done

Cover and pop into the fridge to cool completely (approx. 20 minutes). Once cool, shred the chicken.

3
Done

Transfer approx. ½ cup of the coconut broth into a jug and set aside.

4
Done

Mix all the dressing ingredients together and then add in the reserved coconut broth.

5
Done

Toss all the salad ingredients together. Mix with the dressing. Present on a plate and top with the shredded chicken.

The Cafe

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