Poached co­conut chicken salad with roasted hokkien noo­dles

serves 8| prep 30 mins (+ 30 mins chill­ing time) cook­ing 50 mins

taste.com.au - - THIS MONTH -

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.

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