RECIPE BY:

Michael Weldon

INGREDIENTS:

• 2 Coles Chicken Breasts
• 400mls Coconut Milk
• 2 Kaffir Lime Leaves, sliced into medium strips
• 1 Lemongrass Stalk, bruised and torn
• 2 garlic cloves, crushed
• 1 Thai birdseye Chilli, cut in half
• 1 lime, sliced in half
• 2 tsp fish sauce

SLAW:

• 2 tbsp ZoOSh South East Asia Dressing
• 2 Carrots, shredded
• 200g Snow Peas, thinly sliced
• 5 Spring Onions, thinly sliced
• 1 Diakon, shredded
• 1 bunch of coriander
• 50g Peanuts

METHOD:

• In a pot heat up coconut milk and add kaffir, lemongrass, garlic, chilli, lime (juice of and lime) and fish sauce. Butterfly chicken in half to allow even cooking and place in poaching broth (add water if broth does not completely cover chicken). Bring up to the boil and then remove from heat and leave for about 10 minutes.
• In a large bowl toss through carrot, snow peas, spring onions, daikon, peanuts and dressing.
• Remove and drain on paper towel. Slice chicken and serve on top of the slaw with a ladle of poaching liquid, garnish with coriander.