Featured Video Play Icon

Kleenheat Kitchen’s coconut chicken with Asian slaw

It’s all broth and bubble in this melt-in-your-mouth chicken delight.

Serves 4

Ingredients

Coconut poaching liquid

600g Mt Barker Chicken breast
400ml coconut milk
200ml chicken stock
3 star anise
1 garlic clove
1 thumb-sized piece of ginger (around 20g)
1 tsp five spice
Lime
Lime leaves

Asian Slaw

1 small carrot, thinly sliced in strips
2 Asian shallots, finely sliced
½ capsicum, seeded and thinly sliced into strips
1 handful bean sprouts
1 small handful Thai basil leaves
1 small handful mint leaves
1 small handful coriander leaves
1 small handful Vietnamese mint leaves
2 tbsp chopped peanuts
Sea salt
Freshly ground black pepper

Nuoc cham dressing

¼ cup fish sauce
¼ cup rice vinegar
2 tbsp white sugar
½ cup water
2 garlic cloves, finely chopped
1 red birds eye chilli, finely chopped
2 tbsp lime juice

Method

Add ginger, garlic, star anise and spice.

Pour in 400ml of coconut milk and 200ml of stock (half fill the coconut milk can with water as a measure) into the pot and stir.

Add chicken breasts into the coconut milk infusion and bring to the boil. Once it hits the boil, reduce to a low simmer with the lid off for 20 mins. Turn off and allow to sit in the coconut milk for another 10 mins or until cooked through (no pink).

To make the dressing, place fish sauce, vinegar, sugar and water in a pan over medium heat and stir to combine. Bring mixture to just below boiling point, and then set aside to cool. Add garlic, chilli and lime juice, and stir to combine.

To serve, top with the carrot strips, shallots, capsicum, bean sprouts and herbs, followed by the dressing and nuts. Toss to combine. Serve chilled or at room temperature.

Coconut Chicken with Asian Slaw