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Asian recipes

Poached chicken in Asian coconut broth

20 minutes

Poached chicken in Asian coconut broth

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 25 minutes

Cooking Time 20 minutes

Ingredients

1 x 5 cm ginger piece, peeled and cut into thirds
3 cloves garlic, peeled
1– 2 chillies, halved
3 cups good-quality chicken stock
1 lime, zested and juiced
1 x 400 ml coconut milk can
8 free-range deboned chicken thighs, cut into thirds
100 g sugar snap peas
fresh coriander, for serving
1 x 300 Woolworths exotic mushrooms punnet, panfried until golden
Woolworths chilli oil, for drizzling

Method

Bruise the ginger, garlic and chilli in a mortar and pestle, then place in a saucepan. Add the chicken stock, lime zest and juice.

Simmer for 10 minutes over a medium heat, then strain and return the liquid to the same pan.

Add the coconut milk and chicken and poach for 5 minutes.

Remove from the heat and add the sugar snap peas. Serve with the coriander, mushrooms and a drizzle of chilli oil.

Discover more Asian recipes here.

Fried feta salad

Air-fryer gochujang chicken thighs

Beef with oyster sauce

Green chicken curry with mangetout, sugar snaps and apple-chilli-sambal

Icy hot drink

American-style coconut flapjacks

Potato-and-coconut soup

Indonesian rendang with super-easy chickpea dosas

Coconut-dressed cauli-rice winter salad

Chinese sticky hot ribs with cabbage-and-coconut slaw

Thai red coconut chicken curry

Fish cakes with seared cucumber and satay sauce

Chocolate coconut custard brownies

Coconut-and-ginger pork mince with sriracha and noodles

Poached chicken in Asian coconut broth

Poached chicken in Asian coconut broth

Ingredients

Method