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Chin Chin's poached chicken salad

Name: Chin Chin's poached chicken salad recipe
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Ingredients: 400g coconut poached chicken; 250g cherry tomatoes, halved; 4 long green shallots, thinly sliced; 5 kaffir lime leaves, thinly sliced, stems reserved; 2 lemongrass stalks, thinly sliced; 1/2 bunch each coriander, Thai basil & mint, leaves picked, stems reserved; 1 long red chilli, chopped; 1/3 cup (50g) roasted cashews; 1 tbs crispy shallots, to serve; 2 x 400ml cans coconut milk; 200ml fish sauce; 100g caster sugar; 13cm piece ginger, finely chopped; 1 lemongrass stalk, white part only, finely chopped; 1 long red chilli, halved lengthwise; Reserved stems from kaffir lime leaves & herbs; 600g skinless chicken breast fillets; 2 long green chillies, chopped; 2 garlic cloves, chopped; 1/4 bunch coriander roots, chopped; 3 tsp caster sugar; 1/4 cup (60ml) lemon juice; 2 tbs fish sauce

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by delicious. team

delicious. team

Feb 08, 2021

This salad from the legendary Chin Chin restaurant is sure to impress.

400g coconut poached chicken
250g cherry tomatoes, halved
4 long green shallots, thinly sliced
5 kaffir lime leaves, thinly sliced, stems reserved
2 lemongrass stalks, thinly sliced
1/2 bunch each coriander, Thai basil & mint, leaves picked, stems reserved
1 long red chilli, chopped
1/3 cup (50g) roasted cashews
1 tbs crispy shallots, to serve

Coconut poached chicken

2 x 400ml cans coconut milk
200ml fish sauce
100g caster sugar
13cm piece ginger, finely chopped
1 lemongrass stalk, white part only, finely chopped
1 long red chilli, halved lengthwise
Reserved stems from kaffir lime leaves & herbs
600g skinless chicken breast fillets

Green chilli nam jim

2 long green chillies, chopped
2 garlic cloves, chopped
1/4 bunch coriander roots, chopped
3 tsp caster sugar
1/4 cup (60ml) lemon juice
2 tbs fish sauce

Method

1.

For the poached chicken, place all the ingredients, except chicken, in a large saucepan and bring to the boil. Add chicken, return to the boil, reduce heat to medium and simmer for 12-15 minutes until chicken is three-quarters cooked. Remove chicken and cool completely in poaching liquid. It will finish cooking while cooling in the liquid. Remove chicken and cut or shred as desired. Reserve 1/4 cup (60ml) poaching liquid.
2.

Meanwhile, for the nam jim, place the chilli, garlic and coriander root in a small food processor and whiz to a paste. Add the remaining ingredients and pulse until combined and finely chopped. Season to taste. Transfer the nam jim in a small bowl with the reserved poaching liquid and set aside.
3.

Combine all the vegetables, herbs, chilli in a large bowl. Add the nam jim dressing, poached chicken and cashews. Season to taste and toss to combine. Transfer to a large platter and scatter with crispy shallots to serve.