POACHED CHICKEN SALAD

SERVES 4 HANDS-ON TIME 20 MINUTES COOK TIME 60 MINUTES

For the chicken (and leftover broth)

2 chicken breasts

25g piece ginger, thinly sliced

3 garlic cloves, thinly sliced

1 lemongrass stem, bruised with the back of a knife 4 kaffir lime leaves

Water, to cover the breasts

For the salad

100g baby corn

100g broccolini

100g green beans

½ Chinese cabbage or cos lettuce, shredded

1 large carrot, julienned

1 large bunch of coriander, roughly chopped

A few mint leaves

6 radishes, sliced

4 spring onions, shredded

For the dressing

2 tablespoons fish sauce

2 tablespoons lime juice

½ teaspoon brown sugar, to taste

1 garlic clove, finely chopped or grated

5g piece ginger, grated

2 red chillies, finely chopped (deseeded, if you like) 1. First poach the chicken and steam the vegetables for the salad. Then put the chicken breasts in a pressure cooker with the ginger, garlic, lemongrass and kaffir lime leaves and cover with water. Season with sea salt.

2. Put the trivet in a pressure cooker and balance the steamer basket on top. Put the baby corn, broccolini and green beans on the basket – in that order so the baby corn is on the bottom. Close lid, bring up to high pressure and then immediately remove from the heat. Let it drop pressure naturally. You’ll find the greens are just al dente and the chicken will be cooked through.

3. While the chicken is cooking, make the salad dressing by whisking all the ingredients together. 4. Take the chicken breasts and shred them with two forks. Arrange the Chinese cabbage or lettuce over a large platter, then top with the cooked vegetables and the carrot, herbs, radishes, spring onions and chicken. Very lightly turn over with your hands or salad tongs and then drizzle over the dressing. Serve immediately.

TIP: The leftover liquid makes a great base for a Thai curry or chicken noodle soup.

NUTRITION (per serve) 911kJ/218cals. Protein 33g. Carbs 10.6g. Sat fat 0.6g. Fibre 8.9g. Sodium 946mg E