Ingredients
600g chicken breast
200ml coconut milk
3 tbsp grated palm sugar
3 tbsp fish sauce
2 telegraph cucumbers (any cucumber will work)
2 long red chillies, sliced thinly on the diagonal
1 bunch of picked coriander leaves
2 green spring onions, sliced thinly on the diagonal
1 lime juiced
1/3 cup roasted salted peanuts roughly chopped
Method
Combine coconut milk, palm sugar and fish sauce in a wide shallow pan. Add chicken to the cold liquid and bring to a gentle simmer. Cook for 15 - 20 minutes turning the chicken breasts for even poaching. Leave immersed in liquid for 30 minutes. You can leave in placing liquid overnight if you have started this the day prior.
Remove chicken to a board and with two forks shred the meat.
Return poaching liquid to the stove, bring to the boil and then simmer for 10 minutes or until slightly reduced. Set aside to cool.
Using a vegetable peeler cut the cucumber into long thin ribbons place on a platter then add the shredded chicken. Top with chilli, coriander and green spring onions.
Take 1/3 cup of the cooled reserved poaching liquid and add the lime juice. Drizzle over the salad.
Toss gently to combine and sprinkle peanuts over the the salad.
Tips n Hints
Looks great if you can source a banana leaf to line the platter.
Like Fast Ed advised from Better Homes and Gardens, rub some oil onto your fingers before chopping the chilli, to prevent the burning sensation on your fingers.
Mama Marmalade
Was delicious to try on Saturday
ReplyDeleteThanks Mama Marmalade, It tastes amazing =)
ReplyDeleteThanks Mama Marmalade - my folks are not keen on chilli so I chopped some red capsicum very finely and instead of peanuts added toasted pinenuts - a great salad for dinner on a humid evening!
ReplyDelete