Poached Chicken Salad (Yum Som-O Gai Sheek)
A refreshingly zesty pomelo salad with poached chicken tenderised in coconut water.
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Cooking tools:
- Pot
- Stove
- Fine-mesh sieve
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Serving bowl
Ingredients
- 400ml coconut water
- 4 cloves garlic (smashed)
- 2 stem lemongrass (bruised)
- 2 stem coriander root (bruised)
- 500g chicken breast
- 12 bird’s eye chillies (sliced)
- 4 kaffir lime leaves
- 2 stem lemongrass (sliced thinly)
- 4 tsp chilli paste with soybean oil (available at Asian grocers)
- 6 tbsp TCC Coconut Cream
- 2 tbsp Squid Fish Sauce
- 5 pomelo/grapefruit segments
- 4 tbsp spring onion (sliced)
- ½ cup mint leaves
- 4 tbsp lime juice
- 2 bulb shallot (sliced)
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