Coconut-Poached Chicken With Salad - cooking recipe

Ingredients

2 cans (14 oz each) coconut milk
1 tbsp coarsely chopped fresh cilantro root and stem mixture
2 cloves garlic, thinly sliced
2 None fresh kaffir lime leaves, finely shredded
1 3/4 lbs boneless skinless chicken breasts
1 stalk (4 inches) fresh lemongrass
1 small cucumber, halved lengthwise, seeded and thinly sliced
1 1/2 cups bean sprouts
1/2 cup loosely packed fresh mint leaves
3/4 cup loosely packed fresh cilantro leaves
1 None fresh long red chili pepper, thinly sliced
None None FOR THE CILANTRO AND LIME DRESSING
2 tsp coarsely chopped fresh cilantro root and stem mixture
2 cloves garlic, peeled
2 None fresh small red Thai chili peppers
1 tbsp sugar
1/4 cup lime juice
2 tsp fish sauce

Preparation

Combine coconut milk, cilantro root and stem mixture, garlic and lime leaves in a large saucepan. Bring to a boil. Add chicken and return to a boil. Reduce heat to low; simmer, uncovered, about 10 mins or until chicken is cooked through. Remove from heat and let stand for 10 mins. Remove chicken from pan. When cool enough to handle, shred chicken coarsely.
Reserve 1 cup poaching liquid; discard remaining liquid or keep for later use. Bring reserved liquid to a boil in same pan. Boil, uncovered, for about 10 mins or until reduced by two-thirds. Add chicken to pan with liquid; cool 10 mins.
For the cilantro and lime dressing, use a mortar and pestle to crush cilantro root and stem mixture, garlic, chili peppers and sugar until combined. Gradually add lime juice and crush until sugar dissolves. Stir in fish sauce.
In a small heatproof bowl, soak lemongrass with boiling water for about 4 mins or until just tender; drain. Slice thinly and combine in a large bowl with cucumber, bean sprouts, mint, cilantro leaves, chili pepper and dressing. Divide chicken mixture among serving plates; top with salad.