Lighten up with a fragrant and juicy poached chicken salad.
Serves: 4
INGREDIENTS
Chicken
400ml can coconut milk
finely grated zest and juice 1 large lime
3 double makrut lime leaves
1 stalk lemongrass, chopped
3 cloves garlic, thinly sliced
1 teaspoon sea salt
4 Rangitikei Free Range skinless, boneless chicken breats
Salad
200 grams dried rice noodles
3 cups finely shredded white cabbage
1 small telegraph cucumber, thinly sliced
2 spring onions, thinly sliced
1/4 cup chopped coriander
1 long green chilli, seeded and finely chopped
small handful each mint and thai basil leaves
METHOD
Chicken
Place all the ingredients except the chicken in a large pot and bring to the boil. Add the chicken and reduce to a gentle simmer. Cover and cook for 2 minutes each side. Take off the heat and set aside, covered for 20 minutes or until the chicken is fully cooked.
Lift out the chicken and place in a bowl. Place the pot back over a medium-high heat and boil, uncovered, for 10 minutes. Strain the liquid into a bowl, discarding the aromatics. You should have about ¾ cup. Leave to cool.
Salad
Cook the rice noodles according to the packet instructions. Drain well and refresh in cold water. Drain well again, place in a large bowl and toss with half the reduced cooking liquid. Add the cabbage, cucumber, spring onions and coriander and toss again.
Transfer to a large serving plate and top with the sliced chicken. Drizzle the chicken with the reserved, reduced cooking liquid and scatter over the chilli, mint and Thai basil leaves.
Rangitikei Free Range is New Zealand’s premium brand of free-range chicken. Choose Rangitikei to enjoy delicious, ethically raised chicken at home. rangitikeichicken.co.nz
Facebook: @rangitikeichicken
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.