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Coconut and chilli poached chicken with mixed rice
Ingredients (6 Servings)
- 400ml coconut milk
- 4 cups (1L) Massel Chicken Style Liquid Stock
- 2 tbs hot chilli condiment or chilli bean paste (from Asian food shops)
- 1 lemongrass stalk, bruised
- 5cm piece (25g) ginger, thinly sliced
- 1/2 bunch coriander, leaves picked, roots trimmed and washed
- 2 x 200g skinless chicken breast fillets
- 1 tbs fish sauce
- Juice of 1 lime
- 2 tbs maple syrup
- 1 1/2 cups (300g) brown rice
- 1/3 cup (60g) black wild rice
- 200g green beans, blanched, refreshed
- Thai basil & mint leaves, to serve
Directions
- Place coconut milk, chicken stock, chilli condiment, lemongrass, ginger and coriander root in a large saucepan over medium heat.
- Bring to the boil, stirring to combine.
- Reduce heat to low. Add chicken, cover and simmer for 5 minutes, then remove from heat.
- Set aside, covered, for 25 minutes (the chicken will cook through in the hot stock). Remove cooked chicken from stock and set aside.
- Stir fish sauce, lime juice and maple syrup through stock. Set aside.
- Cook rices according to packet instructions.
- Divide among serving bowls and ladle over some stock (remaining stock can be stored, frozen in an airtight container, for another use.)
- Using two forks, shred chicken and divide among bowls. Top with beans, Thai basil, mint and coriander leaves to serve.
Nutrition
Per Servings- Calories: 345
- Protein: 45g
- Fat: 12g
- Fiber: 10g
- Sodium: 345mg
- Carbohydrates: 45g
