Coconut Poached Chicken Bowl

By: At home cook

Ingredients

Coconut poached chicken: 400g chicken breast or thigh fillets
Coconut poached chicken: 400ml Valcom full-fat coconut milk
Coconut poached chicken: 2 lemongrass stalks, bruised
Coconut poached chicken: 3 Valcom kaffir lime leaves
Coconut poached chicken: 1 tbsp Squid Brand fish sauce
Slaw: 2 cups purple cabbage, finely shredded
Slaw: 1 cucumber, julienned
Slaw: 3 spring onions, sliced
Slaw: 1 cup Thai basil or Vietnamese mint
Slaw: 3 tbsp roasted peanuts, crushed
Chilli dressing:6 dried long red chillies, soaked in boiling water 10 mins (this is what gives it that deep red colour)
Chilli dressing:2 fresh red chillies
Chilli dressing:3 garlic cloves
Chilli dressing:1 tbsp Squid Brand fish sauce
Chilli dressing:2 tsp sugar
Chilli dressing:2 tbsp lime juice
Coconut dipping sauce:125ml full-fat coconut milk
Coconut dipping sauce:2 spring onions, finely sliced
Coconut dipping sauce:1 tsp chilli oil
Coconut dipping sauce:1 tsp fish sauce
Coconut dipping sauce:1 tsp lime juice

Poach the chicken — Add coconut milk, lemongrass, kaffir lime leaves and fish sauce to a pan. Bring to a gentle simmer. Add chicken and poach on low for 15–18 mins. Rest 5 mins, then tear into pieces. Keep a splash of poaching liquid aside.
Make the chilli dressing — Drain soaked dried chillies and blend with fresh chilli and garlic into a rough paste. Stir in fish sauce, sugar and lime juice. Taste — hot, salty, a little sweet.
Make the coconut dipping sauce — Gently warm coconut milk. Stir in fish sauce, lime juice and a splash of poaching liquid. Top with spring onion and a drizzle of chilli oil.
Build the bowl — Toss slaw with a spoonful of chilli dressing. Pile into bowls, top with chicken, herbs and peanuts. Serve coconut dipping sauce on the side.