Poached chicken with green mango salad

Chicken breasts are poached in coconut cream, stock, fish sauce, ginger and makrut lime to bring extra fragrance to this fresh and colourful salad. Leftover poaching liquid can be used instead of coconut milk in your next curry.

Poached chicken with green mango salad Credit: Kitti Gould

• serves

  4

• prep

  10 minutes

• cook

  10 minutes

• difficulty

  Easy

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Ingredients

• 2 free-range chicken breast fillets
• 2 tbsp fish sauce
• 2 tbsp brown sugar
• 2 limes, juiced
• 2 cm piece ginger, finely grated
• 2 green mangoes, peeled and grated or julienned
• 100 g bean sprouts
• 250 g cherry tomatoes, halved
• 1 bunch Thai basil, leaves picked
• 1 bunch coriander, leaves picked
• ½ bunch spring onions, sliced finely on angle
• ¼ cup crispy fried shallots

Poaching liquid

• 400 ml can coconut cream
• 500 ml (2 cups) chicken stock or water
• 2 tbsp fish sauce
• 2 cm piece ginger, sliced thinly on an angle
• 8 makrut lime leaves

Resting time: 30 minutes

Instructions

1. For the poaching liquid, place all the ingredients in a large saucepan and bring to the boil. Simmer for 2-3 minutes to infuse the flavours. Add the chicken breasts and return to the boil. Cover, remove from heat and set aside for 20-30 minutes.
2. Meanwhile, combine the fish sauce, sugar, lime juice and ginger in a large bowl. Add the mango, bean sprouts, cherry tomatoes, herbs and spring onion. Toss gently to combine.
3. Remove the chicken from poaching liquid and shred into bite-sized pieces.
4. Divide the chicken between serving bowls, top with green mango salad and fried shallots and serve.

Note

• For a more substantial meal, serve with rice and the poaching liquid. Leftover poaching liquid can be used instead of coconut milk in your next curry.

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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