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Chicken Sesame Salad
Poached Coconut Chicken Sesame Salad
Basically this is Asian slaw on steroids. It’s a filling dinner salad or lunch. When asked to bring a plate or pot luck dish…..this is the one. Don’t skip the salting of the cabbage. It makes it limp and ready to soak up the dressing. Poaching chicken this way results in a juicy delicious chicken you can use for soups, noodles or salads
Chicken Sesame Salad
Poached Coconut Chicken Sesame Salad
Basically this is Asian slaw on steroids. It’s a filling dinner salad or lunch. When asked to bring a plate or pot luck dish…..this is the one. Don’t skip the salting of the cabbage. It makes it limp and ready to soak up the dressing. Poaching chicken this way results in a juicy delicious chicken you can use for soups, noodles or salads
Servings Prep Time
6 15minutes
Cook Time
15minutes
Servings Prep Time
6 15minutes
Cook Time
15minutes
Ingredients
Poaching the chicken
  • 400ml coconut milk1 can, or cream
  • 250ml chicken stock1 cup
  • 3stalks green onionchopped
  • 5slices ginger
  • 3cloves garliccut/ crushed
  • 2stalks corianderroots and all
  • 40ml fish sauce
  • 1kg chicken breasts(about 6 even sized)
Dressing
  • 80ml Sesame oil4 Tablespoons / 1/4 cup
  • 80ml rice vinegar4 Tablespoons / 1/4 cup
  • 40ml lime juice
  • 125ml coconut poaching liquid1/2 cup
Salad
  • 500gm White cabbage1/4 of a large cabbage
  • 1teaspoon sea salt
  • 1cup corn kernelsuncooked, from 2 ears of corn
  • 1bunch corianderstalks chopped leaves picked
  • 1/2bunch shallotsabout 5 stalks sliced (green onion)
  • 1bunch mint picked
  • 1/2cup fried shallotsAsian stores
  • 1/2cup toasted sesame seeds
Instructions
Start with the poached chicken.
  1. Add the coconut, chicken stock, fish sauce, green onions, ginger and garlic to a pot that has a fitting lid. Add the chicken breasts ( approximately 6 in a kg). Bring the pot up to a boil. When it starts to boil stir and put the lid on. Turn the heat off and don’t lift the lid again for 15 minutes. The chicken should be perfectly poached
  2. **Check the thickest piece. Make sure there are no pink left in the chicken. Reheat those pieces to make sure it is cooked.
  3. Take the chicken out of the pot and put the poaching liquid and chicken in the fridge.
For the salad
  1. Finely slice the cabbage. Mix the salt through it and set aside for at least 10 minutes to 1/2 an hour while you prepare the other ingredients.
  2. Add the corn, sliced green onion, coriander and mint to the cabbage. Slice or tear the chicken into pieces and add that too. Add the fried shallots and 3/4 of the sesame seeds. Toss together.
To make the dressing
  1. Add the sugar, vinegar, lime juice , sesame oil and 1/2 cup of poaching liquid and shake well.
  2. Dress the salad and toss well.
  3. Finish the salad with the extra seeds and some coriander.
Recipe Notes

Don’t forget to toast the sesame seeds. You can do that by placing them on a tray and baking in a moderate oven (fan off) for 10 – 15 minutes or toss them in a dry frypan till they start to turn golden. Pour them straight out onto a dish and cool.

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