Ingredients
Poaching Chicken
- 400 g 400ml tin coconut milk
- 5 g fish sauch
- few chilli flakes, or fresh to taste
- 1 tsp lime juice
- 1 stalk lemongrass, bruised
- 325 g chicken breast, raw, (1 breast or 2 thighs 300-350g)
Salad
- 1/6 Wombok Cabbage, Shredded
- 1 carrot, julienne
- 1/4 small red capsicum, julienne
- 4 snow peas, julienne
- 1 shallot, finely sliced
- 3 heaped tablespoon fresh herbs eg coriander, mint
- 1 heaped tablespoon Cup, Crushed peanuts
Salad Dressing
- 1 heaped tablespoon sweet chilli sauce, or 1 fresh chilli, (depending on your chilli tolerance)
- 3 tablespoon lime juice
- 3 tablespoon fish sauce
- 1.5 tablespoon white sugar
- 1 clove garlic, large
- 1 tsp sesame oil
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Combine all ingredients in mixing bowl EXCEPT CHICKEN and heat to 100deg/3min/sp1
2. Add chicken and poach -
"Counter-clockwise operation" 100deg/10min/sp13. Remove chicken to cool, once cool, shread chicken 10sec/sp4
Assemble all ingreadients on a serving platter
2. Place shredded chicken on top of salad and then dress with the sauce
Combine all ingredients into bowl and mix 20sec/sp4
Poaching Chicken
Salad
Dressing
Tip
Great starter or light lunch!
Dont waste the poaching liquid, add a little water and make some coconut rice for another dish!
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
This recipe is amazing! The only thing I changed was a little less of the fish sauce - 2 tablespoons is plenty for us! But it's a crowd pleaser that's for sure!
Amazing!! Loved this salad!
Used iceberg lettuce instead of cabbage and cashews instead of peanuts. Stirred a couple of teaspoons of coconut milk into the dressing- divine!
Used leftover poaching liquid to soak 100g of rice vermicelli and added this to the salad
Amazing!! Loved this salad!
Used iceberg lettuce instead of cabbage and cashews instead of peanuts. Stirred a couple of teaspoons of coconut milk into the dressing- divine!
Used leftover poaching liquid to soak 100g of rice vermicelli and added this to the salad
Awesome Flavours!
I have made this a few times, with and without chicken,and sometimes add fried shallots from Asian stores as a garnish.
I am asked for the recipe every time, and will be making it again for Christmas.
Thank you for sharing Kelly.
Love this recipe!!! I didn't have any cabbage so I substituted for vermicelli noodles. I also added a couple of tablespoons of the coconut milk mixture to the dressing. It was Devine! Definietly on my regular list. Thank you!
Delicioussssssssss!!!
Just made this salad for my lunch and found the taste perfect for a summers day meal ....so it gets 5 stars from me....the only thing I changed is that because I can't eat peanuts I substituted them for cashews instead ....thanks for posting your fantastic recipe ....this one will certainly make again ...