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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
  • Print
These delicious chicken rolls are a fantastic party snack.


  • 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


  • 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.


Betel and perilla leaves are available from select Asian grocers.

  • undefined: Dominic Smith