Quick Thai Poached Chicken Salad » Dish Magazine
Letting the cooked chicken cool in the poaching liquid ensures moist tender meat that’s full of flavour in this easy put-together salad. It’s also delicious served with vermicelli noodles.
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Ingredients
- 700 grams skinless and boneless chicken breast
- 1 cup coconut cream
- ¼ cup water
- 2 tablespoons brown sugar
- 3 tablespoons fish sauce
- 1 clove garlic, thinly sliced
- stalks from small bunch of coriander Salad
- 1 telegraph cucumber
- 2 carrots, peeled
- 2 spring onions, thinly sliced
- 1 long red chilli, thinly sliced
- ½ cup coriander leaves
- ½ cup roasted peanuts, roughly chopped
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