Coconut poached chicken Salad, with soup the next day
Serves 2 plus lunch the following day
I love it when I can cook dinner and easily repurpose the left overs for a completely different dish the next day.
Ingredients
1 can coconut milk (400mL), I like Ayam brand
thumb sized piece of ginger, sliced
1 stalk of lemongrass, white part crushed
3 chicken breasts (you will use 2 for dinner and 1 for lunch)
large handful green beans, topped and tailed
½ red capsicum sliced into long pieces
2 Limes, juiced
2 tablespoon fish sauce ( I like Redboat brand as it is just anchovies, no nasties)
bunch thai or regular basil, leaves picked
Bean sprouts to serve, remember to wash well
Method
Use a medium sized pan which can snugly fit the chicken in a single layer. Bring the coconut milk, ginger and lemongrass to the boil. Add chicken and turn to coat in the coconut milk, replace the lid and allow to simmer for 5 minutes. Remove from the heat, keep covered and stand for 20 minutes. (*this will cook the chicken – do not peek) Meanwhile blanch the green beans in boiling water for 1 minute and refresh under cold running water, drain.
When the 20 minutes are up combine lime juice and fish sauce with 6 tablespoons of the coconut milk poaching liquid. Strain the remaining poaching liquid and keep aside for the next day.
Taste and season the sauce with more fish sauce, lime or coconut milk as needed. Toss beans and capscium in the dressing. Slice chicken finely and toss in with the beans along with the basil leaves before serving, topped with crunhy bean sprouts.
To create lunch the next day.
After eating dinner. Shred the extra breast into the reserved coconut milk, add a few frozen peas, a few sliced mushrooms, a splash of fish sauce and a little chilli sauce or fresh chilli and pack for lunch to enjoy as a soup. Pack extra herbs like thai basil or corrainder and bean sprouts to add once heated through. I like to serve with kelp or konjac noodles because they just need hot water rather than cooking.