Poached Coconut Chicken Sesame Salad

Name: Poached Coconut Chicken Sesame Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 serving
Ingredients: 400 ml coconut milk; 250 ml chicken stock; 3 talks green onion; 5 lices ginger; 3 cloves garlic; 2 talks Coriander; 40 ml fish sauce; 1 kg chicken breasts; 80 ml sesame oil; 80 ml rice vinegar; 40 ml lime juice; 125 ml coconut poaching liquid; 40 gm caster sugar or palm sugar; 500 gm white cabbage; 1 teaspoon sea salt or 1/2 tsp table salt; 1 cup corn kernels; 1 bunch Coriander; 1/2 bunch shallots; 1 bunch mint; 1/2 cup fried shallots; 1/2 cup toasted sesame seeds

User Reviews

5.0

9 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
6
Course
Salad, Lunch, Dinner
Cuisine
Asian-American Fusion, gluten-free

Poached Coconut Chicken Sesame Salad

Iris Warren

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Basically this is Asian slaw on steroids. It's a filling dinner salad or lunch. When asked to bring a plate or pot luck dish.....this is the one. Don't skip the salting of the cabbage. It makes it limp and ready to soak up the dressing. Poaching chicken this way results in a juicy delicious chicken you can use for soups, noodles or salads

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Ingredients

Servings

Poaching the chicken

400 ml coconut milk 1 can, or cream
250 ml chicken stock 1 cup
3 talks green onion chopped
5 lices ginger
3 cloves garlic cut/ crushed
2 talks Coriander roots and all
40 ml fish sauce
1 kg chicken breasts (about 6 even sized)

Dressing

80 ml sesame oil 4 Tablespoons / 1/4 cup
80 ml rice vinegar 4 Tablespoons / 1/4 cup
40 ml lime juice
125 ml coconut poaching liquid 1/2 cup
40 gm caster sugar or palm sugar 2 Tablesp or to taste

Salad

500 gm white cabbage 1/4 of a large cabbage
1 teaspoon sea salt or 1/2 tsp table salt
1 cup corn kernels uncooked, from 2 ears of corn
1 bunch Coriander stalks chopped leaves picked
1/2 bunch shallots about 5 stalks sliced (green onion)
1 bunch mint picked
1/2 cup fried shallots Asian stores
1/2 cup toasted sesame seeds

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Instructions

Start with the poached chicken.

Add the coconut, chicken stock, fish sauce, green onions, ginger and garlic to a pot that has a fitting lid. Add the chicken breasts ( approximately 6 in a kg). Bring the pot up to a boil. When it starts to boil stir and put the lid on. Turn the heat off and don't lift the lid again for 15 minutes. The chicken should be perfectly poached
**Check the thickest piece. Make sure there are no pink left in the chicken. Reheat those pieces to make sure it is cooked.
Take the chicken out of the pot and put the poaching liquid and chicken in the fridge.

For the salad

Finely slice the cabbage. Mix the salt through it and set aside for at least 10 minutes to 1/2 an hour while you prepare the other ingredients.
Add the corn, sliced green onion, coriander and mint to the cabbage. Slice or tear the chicken into pieces and add that too. Add the fried shallots and 3/4 of the sesame seeds. Toss together.

To make the dressing

Add the sugar, vinegar, lime juice , sesame oil and 1/2 cup of poaching liquid and shake well. Taste the dressing and add more sugar or lime to suit your taste. There is no wrong amount
Dress the salad and toss well.
Finish the salad with the extra seeds and some coriander.

Notes

Don't forget to toast the sesame seeds. You can do that by placing them on a tray and baking in a moderate oven (fan off) for 10 - 15 minutes or tossing them in a dry frypan until they start to turn golden. Pour them straight out onto a dish and cool.
When making this dressing, add sugar, lime and fish sauce to suit your taste. Remember when it is added to the salad it will not taste as strong as it does in the jar