Poached coconut chicken salad with roasted hokkien noodles
serves 8| prep 30 mins (+ 30 mins chilling time) cooking 50 mins
500g free-range chicken breast fillets 400ml can coconut milk 1 lemongrass stem, bruised 1 thumb-sized piece fresh ginger, peeled, sliced 3 whole star anise 1 bunch fresh coriander 500g fresh hokkien noodles 125ml ( 12⁄ cup) Thai dressing (see Toolbox, p 97) 1 bunch fresh mint, leaves picked 1 red capsicum, deseeded, thinly sliced 1 large carrot, peeled, cut into thin matchsticks 2 Lebanese cucumbers, peeled, halved, deseeded, sliced diagonally 14⁄ small white cabbage, thinly sliced 250g cherry tomatoes, halved 14⁄ ripe pineapple, peeled, coarsely chopped 1 large fresh red chilli, chopped 2 tbs sesame seeds, toasted 100g ( 2⁄3 cup) roasted peanuts, chopped
1 Preheat oven to 180°C/160°C fan forced. Place the chicken in a baking dish. Season. Pour over the coconut milk and enough water to just cover the chicken. Add the lemongrass, ginger and star anise. Remove the coriander roots from the bunch. Rinse well and add to the dish. Coarsely chop the coriander stalks and leaves, and reserve. 2 Cover the dish with baking paper and a sheet of foil. Bake for 20-30 minutes or until the chicken is just cooked through. Set aside to cool in the cooking liquid. When cool enough to handle, slice or tear the chicken into strips, reserving the cooking liquid for another use. 3 Meanwhile, line a baking tray with baking paper. Cut the noodles in half and spread in a single layer on the tray. Drizzle with half the Thai dressing and toss to coat. Bake for 10 minutes or until golden. Set aside to cool. 4 Place the noodles and chicken in a large bowl. Add mint, capsicum, carrot, cucumber, cabbage, cherry tomatoes, pineapple, chilli and reserved coriander. Toss to combine. Sprinkle with sesame seeds and peanuts, drizzle with the remaining dressing and serve.