Name: Coconut-poached chicken with mango and perilla
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 6 - 8
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

Coconut-poached chicken with mango and perilla

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

Serves 6 - 8

Prep

25M

Cook

30M

Total

55M

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.