Poached Chicken and Asian Coleslaw

By sarah_carroll

Ingredients

• 110 g caster sugar
• 1 lime, peeled into strips, jiced
• 2 cinnamon quills
• 2 kaffir lime leaves, bruised
• 1 stalk lemon grass, white part only, bruised
• 400 ml coconut cream
• 250 ml chicken consomme
• 800 g chicken breast or tenders
• Vinegar and Lime Dressing
• 110 g caster sugar
• 60 ml rice wine vinegar
• 1 lime juiced
• 1/2 t sesame oil
• 2 t fish sauce
• Asian Coleslaw
• 1 carrot, peeled, matchsticks
• 1 red onion, thinly sliced
• 2 green onions, thinly sliced on the diagonal
• 120 g finely shredded wombok
• 125 g cherry tomatoes
• 2 T coriander leaves, plus extra to serve

Details

Servings 4

Preparation

Step 1

To poach chicken, heat sugar and 2T water in a large saucepan over high heat anc ook for 6 minutes or until a golden caramel starts to form. Gradually add 500ml water, stirring, until caramel is dissolved. Add lime peel, cinnamon, kaffir lime leaves and lemongrass, bring to the boil, then simmer for 15 minutes or until chicken is cooked through. Remove from heat and erst chicken in the liquid for 15 minutes.
Meanwhile, to make dressing, comvine sugar and vinegar in a suacepan and bring to the boil. Simmer for 3 minutes or until sugar has dissolved and the liquid is syrupy. Cool, then stir in the remaining ingredients.
To make Asian coleslaw, combine all ingredients in a large bowl and season with salt and epper. Add half the dressing and toss to combine.
Remove the chicken from the poaching liquid, then shred and season. Strain liquid through a fine sieve, reserving 1 cup. Place liquid in a large saucepan over medum heat and boil for 6 minutes or until reduced by 1/4. Cool, then stir in lime juice. Add chicken and toss to coat. Combine chicken with coleslaw and divide among bowls. Drizzle with remaining dressing and scatter with extra coriander leaves to serve.