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This is another recipe inspired by the “are your Macleans showing” Bill Granger. Such a simple and tasty summer dish, heady with fresh herbs, chilli, sweetness, saltiness and sourness. As is my want to do, this recipe is a variation on the original. A very similar recipe can also be found here.

Poached Chicken
2 chicken breasts
4 cups of water
1 thumb sized knob of ginger, peeled and sliced
1 tablespoon black peppercorns
3 spring onions

Dressing
60ml lime juice
60ml fish sauce
2 tablespoons rice vinegar
1 tablespoon palm sugar or caster sugar
2 garlic cloves, finely chopped
3 asian shallots (or 1/2 red onion), finely chopped
2 small red chilli’s, finely chopped (remove seeds if you don’t want the heat)

Leafy bit
1/2 to 1 iceberg lettuce, shredded coarsely
1/2 bunch coriander leaves
1/2 bunch vietnamese mint
1/2 bunch thai basil
Beanshoots / sliced snow peas / cucumber slices / whatever you fancy

Place the chicken fillets into a pot along with four cups of cold water, ginger, spring onions and peppercorns. Bring to the boil, and once done so, reduce to a simmer for five minutes. Remove from heat and allow to cool somewhat in the poaching liquid (BTW, don’t throw out the poaching liquid. You can make an excellent pho style noodle soup with it).

Mix all the dressing ingredients together until the sugar is dissolved. Set aside.

Slice the chicken across the grain into 5mm strips (or shred if you prefer). Set aside.

Get yourself a large platter and artfully arrange the lettuce and herbs on top. Place the sliced chicken on top of that, and then spoon on the dressing. You could perhaps sprinkle with roasted peanuts or fried shallots - whatever takes your fancy. In this instance we kept it relatively plain and simple. But damn, it was good!

Written by mellie on February 4th, 2007 | Tags: chicken, recipes | Category: Uncategorized |  Print This Post |  Email This Post | Subscribe to comments | Leave a comment | Trackback URL