SHREDDED CHICKEN AND COCONUT MANGO SALAD
Poached chicken stays moist and flavoursome making it perfect for this summer salad, bursting with colour and flavour.
Poach the chicken breast in a saucepan with all the aromatics, the shaoxing and enough water to cover the breast.
Cook gently for 15 minutes with the lid on, before removing from the heat and allowing to sit covered until cool enough to handle.
Gently shred the chicken finely and set aside. Discard the poaching liquid and aromatics.
Make the dressing by combining the coconut cream in a jug with the other dressing ingredients and whisking together well. Allow this to infuse for 10-15minutes.
To assemble, fold the chicken meat into the dressing then add the herbs, peanuts and mango and then gently mix to combine.
Serve on a large platter.
2 skinless chicken breasts
for the aromatics:
3 large slices of fresh ginger
1/4 cup Pagoda shaoxing cooking wine
Water to cover
1 cinnamon stick
2 star anise
1/2 teaspoon Farro whole fennel seeds
2 teaspoons sugar
for the dressing:
100 millilitres Kara coconut cream
2 red chillies chopped
2 Kaffir Lime leaves very finely chopped
Juice of 3 limes
3 teaspoons Megachef fish sauce
2 teaspoons Cock Brand palm sugar grated
1/2 cup mint leaves loosely packed
1/2 cup Fresh coriander leaves loosely packed and stems discarded
1/2 cup peanuts roasted
1 Spring Onion washed, roots removed and very finely sliced
1 mango peeled and diced