RECIPE ~ Steak Sarnie with Blue Cheese
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RECIPE ~ Oat & Honey Slice
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Coconut & Chilli Poached Chicken
Serves: 4
Preparation time: 10 minutes
Cooking time: 30 minutes
Ingredients
400ml coconut milk
4 cups chicken stock
2 tbsp chilli bean paste
1 lemongrass stalk, bruised
5cm piece ginger, thinly sliced
1/2 bunch coriander, roots trimmed
2 large chicken breast fillets
1 tbsp fish sauce
Juice of 1 lime
2 tbsp maple syrup
1 1/2 cups brown rice
1/3 cup black wild rice
200g green beans, blanched
Thai basil & mint leaves, to serve
Method
- Place coconut milk, chicken stock, chilli bean paste, lemongrass, ginger & coriander roots in a large saucepan over medium heat. Bring to the boil, stirring to combine.
- Reduce heat to low. Add chicken, cover & simmer for 5 mins, then remove from heat. Set aside, covered, for 25 mins. Remove cooked chicken from stock & set aside. Stir fish sauce, lime juice & maple syrup through stock.
- Cook rice according to packet instructions. Divide among serving bowls & ladle over stock. Using two forks, shred chicken & divide among bowls. Top with beans, Thai basil, mint & coriander leaves to serve.
