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Coconut-poached chicken with mango and perilla

Use the freshest of mangoes to make these chicken rolls a standout snack.

By Dominic Smith
  • 25 mins preparation
  • 30 mins cooking (plus resting)
  • Serves 6 - 8
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These delicious chicken rolls are a fantastic party snack.

Ingredients

  • 70 gm dried rice vermicelli noodles
  • 1 spring onion, thinly sliced
  • 1 tbsp sesame oil, plus extra for drizzling
  • ½ each firmly packed coriander and Vietnamese mint leaves
  • 4 baby cucumbers, shaved widthways on a mandolin
  • 2 R2E2 mangoes, thinly sliced
  • 12 each large betel and perilla leaves (see note)
  • Micro amaranth, toasted black sesame seeds and lime wedges, to serve
Coconut-poached chicken
  • 400 ml coconut milk
  • 250 ml (1 cup) chicken stock
  • 1 lemongrass stalk, trimmed, bruised
  • 1 tbsp finely chopped ginger
  • 1 garlic clove, crushed
  • 2 skinless chicken breasts (220 gm each)
Dipping sauce
  • 160 ml (2/3 cup) lime juice
  • 140 ml fish sauce
  • 65 gm (¼ cup) finely grated light palm sugar
  • 3 garlic cloves, finely grated
  • 2 long green chilli, finely chopped

Method

  • 1
    For coconut-poached chicken, place ingredients in a large deep frying pan over high heat. Bring to the boil, skimming any impurities that rise to surface (5 minutes). Reduce heat to medium-low, cover with a cartouche and simmer gently, turning halfway, until three-quarters cooked (12-15 minutes). Remove pan from heat and stand, covered with cartouche, until cooked through (20-25 minutes). Remove chicken with a slotted spoon and shred into a large bowl. Add 60ml poaching liquid. Reserve remaining poaching liquid for another use, such as a soup.
  • 2
    Meanwhile, for dipping sauce, whisk ingredients in a bowl until combined. Taste the dressing; it should be sweet and sour, hot and salty, adjust if desired.
  • 3
    Place vermicelli in a large bowl, pour over enough boiling water to cover and stand until tender (3-4 minutes). Drain well, then using scissors, cut into rough 3cm lengths. Add noodles, spring onion, sesame oil, herbs, cucumber, mango and a quarter of the dipping sauce to the chicken; toss to combine.
  • 4
    To serve, top betel and perilla leaves with 2 tbsp chicken and mango filling and scatter with amaranth and sesame seeds. Serve with remaining dipping sauce and lime wedges.

Notes

Betel and perilla leaves are available from select Asian grocers.

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