Recipes - Thai

Yum Som-O Gai Sheek (Poached Chicken in Coconut Juice Salad with Fresh Pomelo)
Yum-Sum-O-Gai-Sheek


A refreshingly zesty pomelo salad with poached chicken tenderised in coconut juice.
Cooking Time: 15mins - 30mins
Serves:2
Total time: 30mins - 60mins
Course: Main
Cook Method: Poach
Cuisine: Thai









Ingredients:

For poached chicken

400ml TCC Coconut Juice for Cooking
4 clove garlic (smashed)
2 stem lemongrass (bruised)
2 stem coriander root (bruised)
500g chicken breast

For dressing

12 bird’s eye chillies (sliced)
4 kaffir lime leaves
2 stem lemongrass (sliced thinly)
4 tsp chilli paste with soybean oil (available at Asian grocers)
6 tbsp TCC Coconut Cream
2 tbsp Squid Fish Sauce

For salad

5 pomelo/grapefruit segments
4 tbsp spring onion (sliced)
½ cup mint leaves
4 tbsp lime juice
2 bulb shallot (sliced)




Steps:
  1. In a pot bring TCC Coconut Juice for Cooking, garlic, lemongrass and coriander root to a boil.
  2. Add chicken and reduce to medium heat for 7-8 mins or until the chicken is cooked. Remove the chicken then tear the chicken into small pieces to set aside.
  3. Strain and keep the poaching broth, put on medium heat and let it simmer until ⅓ liquid is left.
  4. Add dressing ingredients then continue cooking for 3-4 mins and remove from heat.
  5. Finally add chicken and salad ingredients, then mix well and serve.

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Yum Som-O Gai Sheek (Poached Chicken in Coconut Juice Salad with Fresh Pomelo)

Yum Som-O Gai Sheek (Poached Chicken in Coconut Juice Salad with Fresh Pomelo)

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A refreshingly zesty pomelo salad with poached chicken tenderised in coconut juice.

Cooking Time: 15mins - 30mins
Serves: 2
Total time: 30mins - 60mins
Course: Main
Cook Method: Poach
Cuisine: Thai
Ingredients

For poached chicken

400ml TCC Coconut Juice for Cooking
4 clove garlic (smashed)
2 stem lemongrass (bruised)
2 stem coriander root (bruised)
500g chicken breast

For dressing

12 bird’s eye chillies (sliced)
4 kaffir lime leaves
2 stem lemongrass (sliced thinly)
4 tsp chilli paste with soybean oil (available at Asian grocers)
6 tbsp TCC Coconut Cream
2 tbsp Squid Fish Sauce

For salad

5 pomelo/grapefruit segments
4 tbsp spring onion (sliced)
½ cup mint leaves
4 tbsp lime juice
2 bulb shallot (sliced)

Instructions
  1. In a pot bring TCC Coconut Juice for Cooking, garlic, lemongrass and coriander root to a boil.
  2. Add chicken and reduce to medium heat for 7-8 mins or until the chicken is cooked. Remove the chicken then tear the chicken into small pieces to set aside.
  3. Strain and keep the poaching broth, put on medium heat and let it simmer until ⅓ liquid is left.
  4. Add dressing ingredients then continue cooking for 3-4 mins and remove from heat.
  5. Finally add chicken and salad ingredients, then mix well and serve.

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