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Coconut poached chicken and jasmine rice salad
Coconut poached chicken and jasmine rice salad
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Indulge in a tantalizing Coconut Poached Chicken and Jasmine Rice Salad from taste.com.au and Sunrice.
Ingredients:
  • 2 large (about 200g each) chicken breast fillets
  • 400ml can coconut milk
  • 4cm piece ginger, peeled, sliced
  • 200g jasmine rice
  • 48.80 gm fish sauce
  • 42.00 gm lime juice
  • 16.00 gm brown sugar
  • 1 red birdseye chilli, finely chopped
  • 1 tsp sesame oil
  • 1 small wombok, finely shredded
  • 2 carrots, peeled, cut into matchsticks
  • 2 green onions, cut into matchsticks
  • 250.00 ml bean sprouts
  • 125.00 ml Vietnamese mint leaves
  • 125.00 ml coriander leaves
  • 12.00 gm toasted sesame seeds
Instructions:
  • In a medium saucepan over medium heat, simmer chicken with coconut milk and ginger. Cook for 10 minutes until chicken is cooked through, then let cool for 15 minutes. Transfer to a bowl, cover with plastic wrap, and refrigerate for 1 hour until fully cooled.
  • Cook the Sunrice jasmine rice according to the package instructions and let it cool completely.
  • Mix the fish sauce, lime juice, brown sugar, chili, and sesame oil in a small bowl.
  • Remove the chicken from the coconut milk and shred it. Place the shredded chicken in a large bowl. Combine with rice, wombok, carrot, green onion, bean sprouts, mint, and coriander leaves. Drizzle with the dressing and toss gently to mix. Serve the mixture on plates and sprinkle with sesame seeds.

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