Chicken

Summer poached chicken, lemongrass and coconut noodle salad

Name: Summer poached chicken, lemongrass and coconut noodle salad
Yield: 4
Ingredients: 4 cups (1L) Massel chicken stock; 400ml coconut milk; 2 lemongrass stalks, halved, lightly bruised; 4 kaffir lime leaves; 5cm piece (25g) ginger, thinly sliced; 2 x 180g chicken breast fillets; 1 tsp brown sugar; Zest and juice of 1 lime; 2 tbs fish sauce; 200g rice noodles, cooked according to packet instructions; 1 cucumber, cut into wedges; 2 green chillies, thinly sliced; 2 spring onions, green part only, thinly sliced; Thai basil, amaranth leaves, coriander leaves and chilli paste (optional), to serve

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by SPONSORED POST

Jan 17, 2018

Fast, fresh and fragrant - this salad is bound to be a winner this season.

4 cups (1L) Massel chicken stock
400ml coconut milk
2 lemongrass stalks, halved, lightly bruised
4 kaffir lime leaves
5cm piece (25g) ginger, thinly sliced
2 x 180g chicken breast fillets
1 tsp brown sugar
Zest and juice of 1 lime
2 tbs fish sauce
200g rice noodles, cooked according to packet instructions
1 cucumber, cut into wedges
2 green chillies, thinly sliced
2 spring onions, green part only, thinly sliced
Thai basil, amaranth leaves, coriander leaves and chilli paste (optional), to serve

Method

1.

Place stock, coconut milk, lemongrass, kaffir lime and ginger in a saucepan over medium-low heat and bring to a gentle simmer. Simmer for 10 minutes to infuse, then add chicken. Simmer for 12 minutes, then remove from heat, cover with a lid and set aside for 5 minutes for chicken to finish cooking in the hot stock. Using tongs, remove chicken and transfer to a plate to cool. Transfer 1½ cups (375ml) stock to a heatproof jug and combine with sugar, lime juice, and fish sauce. Set aside to cool.
2.

When ready to serve, shred chicken using two forks and toss with ½ cup (125ml) stock mixture in a bowl. Divide cooked noodles among serving bowls and drizzle with some of the remaining stock mixture. Top with lime zest, cucumber, chilli, spring onion and herbs, and serve with chilli paste, if using.