Coconut-Poached Chicken On Thai Vermicelli Salad - cooking recipe

Ingredients

1 1/3 lbs boneless skinless chicken breasts
1 cup light coconut cream
1 1/2 cups chicken stock
1 tbsp brown sugar
1 clove garlic, crushed
1 piece (3/4 inch) fresh ginger, grated
1 tbsp fish sauce
2 tbsp lime juice
4 oz rice vermicelli
1 small carrot, thinly sliced
1/4 cup drained sliced bamboo shoots, rinsed
2 tbsp finely chopped cilantro
2 tbsp finely chopped mint

Preparation

Place chicken in medium saucepan with coconut cream, stock, sugar, garlic and ginger. Bring to a boil on high heat. Reduce heat to low; simmer, uncovered, about 10 mins or until chicken is cooked through. Cool chicken in poaching liquid for 10 mins.
Remove chicken from pan. Return poaching liquid to a boil; boil until reduced to 1 cup. Remove from heat; stir in fish sauce and lime juice.
Meanwhile, place vermicelli in large heatproof bowl and cover with boiling water. Let stand until just tender; drain. Rinse under cold water; drain. Using scissors, cut vermicelli into random lengths.
Tear chicken coarsely. Place vermicelli in medium bowl with chicken, carrot and bamboo shoots; stir in poaching liquid. Serve sprinkled with herbs.