Coconut Chicken and Pickled Cucumber Salad

From issue #10, page 91.
Photography Vanessa Wu.
    Coconut Chicken and Pickled Cucumber Salad

    Serves: 6

    INGREDIENTS

    4 chicken breasts, skin on

    Poaching Liquid
    1 x 400 ml tin coconut cream 500 ml chicken stock
    1 stalk lemongrass, tender heart only, bruised
    3 cm piece fresh ginger, sliced
    2 coriander roots, scraped clean, roughly chopped
    6 kaffir lime leaves – optional juice of 2 limes 2 tablespoons fish sauce 1⁄2 teaspoon salt

    Cucumber Pickle
    250 ml rice vinegar
    1⁄2 cup caster sugar
    1⁄2 teaspoon salt
    2 cloves garlic, thinly sliced
    2 cm piece ginger, peeled and julienned
    1 long red chilli, seeded and finely sliced
    1 large telegraph cucumber, halved lengthwise, seeded and sliced 1⁄2 cm

    To serve
    3 spring onions, thinly sliced
    1⁄2 cup fresh coriander leaves
    1⁄4 cup roasted cashew nuts, roughly chopped

    METHOD

    Chicken: Combine the coconut cream with all the other poaching ingredients in a large saucepan and bring to the boil. Reduce the heat and simmer to infuse for 5 minutes. Add the chicken and poach gently for 20 minutes. Remove from the heat and allow the chicken to cool in the broth. If cooking the day before store in the refrigerator.

    When ready to assemble the salad slice the chicken, reserving the broth to use as a delicious soup base.

    Pickle: Combine the vinegar, sugar, salt, garlic and ginger in a saucepan and bring to the boil. Simmer for 2 minutes then cool. Put the chilli and cucumbers in a large bowl. Pour over the cooled vinegar mixture and toss. Leave for at least 1⁄2 an hour.

    To serve: Add the sliced chicken, spring onions and coriander to the cucumber and combine. Lift the salad onto a serving platter, leaving the excess pickling liquid behind. Sprinkle over the cashew nuts. Serves 6

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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.