Serves: 4
Prep time: 5 Minutes
Cooking time: 20 Minutes
Prep time: 5 Minutes
Cooking time: 20 Minutes
Coconut Poached Chicken
(with Mt Barker Chicken Breast)
(with Mt Barker Chicken Breast)
This light and healthy method for cooking chicken is great for this Thai inspired dish.
Ingredients:
• 4 Mt Barker free-range Chicken Breast Fillets
• 1 x 400ml tin coconut milk
• 2 red chillies, finely chopped
• 100ml Lime Juice
• 2tbs light soy sauce
• 2 tbs fish sauce
• ¼ cup brown sugar (use palm sugar if you have it)
• Fresh coriander, chopped and lime wedges to serve
• 4 Mt Barker free-range Chicken Breast Fillets
• 1 x 400ml tin coconut milk
• 2 red chillies, finely chopped
• 100ml Lime Juice
• 2tbs light soy sauce
• 2 tbs fish sauce
• ¼ cup brown sugar (use palm sugar if you have it)
• Fresh coriander, chopped and lime wedges to serve
Instructions:
1. Add coconut, milk, chilli, lime, soy sauce, sugar and fish sauce into a medium saucepan and bring to the boil. Reduce heat and simmer for 2/3 minutes to infuse the flavours.
2. Place the chicken in the pan adding extra water if needed to cover the chicken. Cover pan and gently simmer for approximately 15 minutes or until chicken is cooked through – time depends on the thickness of the breast.
3. Remove chicken to a board and rest. Bring the poaching liquid back to the boil to reduce it. Meanwhile, thickly slice the chicken and place it over steamed rice. Pour the reduced poaching liquid over the chicken, top with coriander and serve with lime wedges.
1. Add coconut, milk, chilli, lime, soy sauce, sugar and fish sauce into a medium saucepan and bring to the boil. Reduce heat and simmer for 2/3 minutes to infuse the flavours.
2. Place the chicken in the pan adding extra water if needed to cover the chicken. Cover pan and gently simmer for approximately 15 minutes or until chicken is cooked through – time depends on the thickness of the breast.
3. Remove chicken to a board and rest. Bring the poaching liquid back to the boil to reduce it. Meanwhile, thickly slice the chicken and place it over steamed rice. Pour the reduced poaching liquid over the chicken, top with coriander and serve with lime wedges.
