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1 400g tin coconut cream
6 kaffir lime leaves – crushed
½ tablespoon fish sauce
1 lime – quartered
1 stem lemongrass, bruised and roughly chopped
1 bunch coriander, washed well and roughly chopped
Thumb size piece ginger, roughly chopped
1 tablespoon palm sugar
2 tablespoon Brazen Lemon Myrtle Seasoning
2 chicken breasts or 4 -6 wingettes
1 cup chicken stock
Place everything into a large pot and bring to the boil.
Reduce to low simmer and place the lid on the pot.
Cook for 10 minutes and then turn off.
LEAVE the pot on the heat. Let the pot stand covered for 15 minutes. Don’t be tempted to peek! as this will release the heat necessary to finish cooking the chicken.
(In this time you can make a simple salad to go with the chicken.)
When the time is up remove the chicken and serve.
Save the broth. It can be frozen and used again next time you wish to poach chicken. Add some fresh flavours to it and enjoy another meal.
An ideal partner to fish.
Rub on fish or use as part of a marinade.
Pairs well with roasted vegetables and chicken, or can be added to a cream sauce for the added depth of flavour.