Asian poached chicken
Add some oriental flair to your dinner with this tenderly poached chicken in flavoured broth with a side of rice, topped with a spicy tinge of chilli oil and crispy fried shallots.
4 small chicken breasts (at room temperature)
2 x 400ml cans coconut milk
1/3 cup fish sauce (or vegan fish sauce)
15cm piece of ginger, roughly chopped
1/2 tbsp maple syrup
4 kaffir lime leaves
1 lemongrass stalk, roughly chopped
1 tbsp chilli sauce
crispy fried shallots
Place all ingredients except for the chicken in a saucepan and bring to the boil. Then, add the chicken and bring back to a simmer. Place on lowest heat and cover, keeping a very gentle simmer for 15 minutes. (If chicken breast is not completely submerged, turn halfway). Remove pan from heat and allow chicken to cool completely in poaching liquid.
Remove chicken, strain poaching liquid and reserve. Shred the chicken and return it to the poaching liquid, and gently warm before serving.
Garnish with chopped coriander, chilli oil and crispy fried shallots.
Serve with rice, steamed greens and the poaching broth.
Extract from Better Together Kitchen 2 by Ronnit Hoppe and Delia Baron. Available now. Go to Better Together Kitchen to purchase.