Chef Gannon's Tip
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Coconut Poached Chicken Bowl
30 mins
A delicious coconut poached chicken bowl recipe.
Easy
Ingredients
1 chicken breast 200-250g
50g Vermicelli noodles
50g bean sprouts
1/2 bunch mint
1 small cucumber
Tablespoon crispy fried chilli
Fried onions to finish
Poaching stock
2 tins coconut milk
1 chilli
Lime leaves
Stick lemongrass
Dressing
50ml soy sauce
10ml fish sauce
5ml sesame oil
Teaspoon lemon grass paste
Chopped mint
Method
Poach the Chicken: Bring the coconut milk, chili, lime leaves, and lemongrass to a gentle simmer. Add the chicken breast and let it poach for about 20 minutes, ensuring it stays moist and flavorful.
Prepare the Dressing: In a bowl, combine soy sauce, fish sauce, sesame oil, lemongrass paste, and chopped mint. This will add a savory and aromatic kick to your dish.
Cook the Noodles: Pour boiling water over the vermicelli noodles and let them sit until soft. This quick method ensures they remain delicate.
Chop and Prepare Fresh Ingredients: While the chicken is poaching, chop the cucumber and pick the mint leaves.
Combine Ingredients: Mix the dressing with the softened noodles, then fold in the bean sprouts, cucumber, and mint for a fresh crunch.
Serve: Once the chicken is poached, slice it thinly and place it on top of the noodle mixture.
Garnish: Finish the bowl with crispy fried chili and fried shallots for a delicious texture contrast.
