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Coconut poached chicken on lettuce cups
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Prep Time:
120 minutes
Cook Time:
20 minutes
Total Time:
140 minutes
Asian-inspired chicken lettuce cups, a stylish starter dish.
Ingredients:
  • 2 chicken breast fillets
  • 6 black peppercorns
  • 5cm piece ginger, thinly sliced
  • 125ml coconut cream
  • 42.00 gm lime juice
  • 40.00 ml finely grated palm sugar
  • 24.40 gm fish sauce
  • 125.00 ml round mint leaves, finely shredded
  • 6 makrut lime leaves, finely shredded
  • 1 stalk lemongrass, white part only, very thinly sliced
  • 2 red birdseye chillies, seeded, thinly sliced
  • 62.50 ml coriander leaves, finely shredded
  • 40g peanuts
  • Baby butter lettuce leaves, to serve
  • Fried shallots, to serve
Instructions:
  • In a large, deep frying pan, combine chicken, peppercorns, and ginger. Cover with cold water and bring to a simmer over high heat. Reduce to low heat and gently cook for 10 minutes until chicken is cooked through. Allow it to cool slightly, then transfer to a bowl and refrigerate to chill.
  • Shred the chicken finely and transfer to a medium bowl. In a small bowl, mix together coconut cream, lime juice, palm sugar, and fish sauce. Adjust the seasoning to your liking with more lime, sugar, or fish sauce if needed.
  • Combine mint, lime leaves, lemongrass, chillies, coriander, and peanuts with the chicken. Toss gently until well combined. Drizzle half of the coconut mixture over the mixture and toss again. Place equal amounts of the mixture on lettuce leaves. Finish by drizzling the remaining coconut mixture and topping with fried shallots before serving.

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