Coconut Poached Chicken Salad

subheading: Dressing:

80 g raw peanuts

2 ½ cm piece fresh ginger, peeled

2 fresh long red chillies, trimmed and cut into halves

2 fresh kaffir lime leaves, torn into pieces

60 g fish sauce

subheading: Poached chicken:

800 g coconut milk

2 stalks lemongrass, white part only, cut into pieces

2 fresh kaffir lime leaves

40 g brown sugar

40 g freshly squeezed lime juice

500 g chicken thigh fillets, cut into quarters

subheading: Salad:

200 g snow peas, trimmed, cut into thin slices

100 g fresh bean sprouts

¼ Chinese cabbage (wombok) (approx. 170 g), finely sliced

2 carrots (approx. 185 g), julienned

½ bunch fresh coriander (approx. 15 g), leaves only

½ bunch fresh Thai basil (aprox. 15 g), leaves only (see Tips)

½ bunch fresh Vietnamese mint (approx. 15 g), leaves only (see Tips)

20 g fried shallots

Directions at cookidoo.com.au

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