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This Lychee poached chicken salad with coconut lime and chili is such a wonderful summery recipe. The poached chicken really takes on the Lychee flavor and the salad is full of tang and spice.
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Prep Time: 20 min Cook Time: 10 min |
Skill Level: Easy |
Servings: Serves 4 |
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Ingredients
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Poaching Liquor: 1 cup Lychee Coconut Lime dressing 1 cup coconut milk 1 Lemongrass stalk (bruised) 2 Kaffir Lime Leaf 2tbsp fish sauce salt & pepper |
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Salad: |
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Dressing: 2 limes juice of 1-2oz/30-50g palm sugar 1 red chili chopped 1 green chili chopped 10 cilantro/coriander roots 6-8 lime leaves (de-veined) 1 clove garlic crushed 1oz/28g galangal (wild ginger) chopped and crushed 1cup seasoned coconut cream with salt and sugar 2tbsp fish sauce |
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Recipe
❶First marinade the chicken breast for at least 1 hour, more is better.
❷To poach the chicken, remove the breast from the Lychee marinade. In a pot place the marinade and the coconut milk with lemongrass, lime leaf, fish sauce and white pepper and bring to the boil, then turn heat down to simmer. Add chicken breast and simmer till cooked - approximately 10 minutes. Remove chicken and allow to cool, shred chicken meat.
❸To make the dressing, place the chilli, coriander roots, lime leaves, garlic and ginger into a pestle and mortar. Pound this mixture until smooth then add the palm sugar and lime juice, check for seasoning and finish with the coconut cream.
❷To poach the chicken, remove the breast from the Lychee marinade. In a pot place the marinade and the coconut milk with lemongrass, lime leaf, fish sauce and white pepper and bring to the boil, then turn heat down to simmer. Add chicken breast and simmer till cooked - approximately 10 minutes. Remove chicken and allow to cool, shred chicken meat.
❸To make the dressing, place the chilli, coriander roots, lime leaves, garlic and ginger into a pestle and mortar. Pound this mixture until smooth then add the palm sugar and lime juice, check for seasoning and finish with the coconut cream.
❹Place the poached chicken into a bowl and add carrots, mouli, bean shoots and then all the herbs. Lightly mix these together & then add the dressing.
❺Garnish with some finely shredded spring onion & coriander.
★It is imperative that this dressing is served at room temperature, so as to achieve maximum flavor, it is also important to remember that the coconut cream must not be too thick to achieve the desired consistency.
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Video
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Tweaks★Tips
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