Coconut-poached chicken with Vietnamese salad

Instructions

1 Combine coconut milk, stock (or water), ginger and coriander roots and stems in a medium saucepan over medium-high heat. Bring to the boil. Reduce heat to a simmer and add chicken. (If chicken isn’t submerged, add enough water to just cover.) Simmer gently for 15 minutes, or until chicken is just cooked. Remove from heat, leaving chicken in coconut broth for 5 more minutes.

2 Transfer chicken to a work surface to cool; shred with a fork. Strain coconut broth and refrigerate (see tip).

3 Meanwhile, to make dressing place all ingredients in a small bowl. Stir to combine, until sugar dissolves.

4 Combine all salad ingredients and half of the coriander leaves in a large salad bowl. Add shredded chicken. Pour dressing over and toss lightly to combine. Scatter salad with peanuts and remaining coriander leaves and serve.