Coconut Chicken and Pickled Cucumber Salad

From issue #10.
Photography by Vanessa Wu.
    Coconut Chicken and Pickled Cucumber Salad

    Serves: 6

    INGREDIENTS

    4 chicken breasts, skin on

    Poaching Liquid
    1 x 400 ml tin coconut cream 500 ml chicken stock
    1 stalk lemongrass, tender heart only, bruised
    3 cm piece fresh ginger, sliced
    2 coriander roots, scraped clean, roughly chopped
    6 kaffir lime leaves – optional juice of 2 limes 2 tablespoons fish sauce 1⁄2 teaspoon salt

    Cucumber Pickle
    250 ml rice vinegar
    1⁄2 cup caster sugar
    1⁄2 teaspoon salt
    2 cloves garlic, thinly sliced
    2 cm piece ginger, peeled and julienned
    1 long red chilli, seeded and finely sliced
    1 large telegraph cucumber, halved lengthwise, seeded and sliced 1⁄2 cm

    To serve
    3 spring onions, thinly sliced
    1⁄2 cup fresh coriander leaves
    1⁄4 cup roasted cashew nuts, roughly chopped

    METHOD

    Chicken: Combine the coconut cream with all the other poaching ingredients in a large saucepan and bring to the boil. Reduce the heat and simmer to infuse for 5 minutes. Add the chicken and poach gently for 20 minutes. Remove from the heat and allow the chicken to cool in the broth. If cooking the day before store in the refrigerator.

    When ready to assemble the salad slice the chicken, reserving the broth to use as a delicious soup base.

    Pickle: Combine the vinegar, sugar, salt, garlic and ginger in a saucepan and bring to the boil. Simmer for 2 minutes then cool. Put the chilli and cucumbers in a large bowl. Pour over the cooled vinegar mixture and toss. Leave for at least 1⁄2 an hour.

    To serve: Add the sliced chicken, spring onions and coriander to the cucumber and combine. Lift the salad onto a serving platter, leaving the excess pickling liquid behind. Sprinkle over the cashew nuts. Serves 6

    Subscribe or Log in to dish to save recipes

    Subscribe
    SAVE
    TAGS

    Related Content

    latest issue - on sale now

    Issue #114
    Check out our
    latest issue:

    Issue #114

    Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.