Coconut Milk Poached Chicken Rice Paper Rolls

Coconut Milk Poached Chicken in Rice Paper Rolls

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I use this coconut milk poached chicken to make rice paper rolls, to add to salads for light meals or mixed with a little quality mayonnaise as a sandwich/wrap filling for school lunches. You can even add chopped herbs and finely diced celery to the sandwich filling to make it even more delicious.

Ingredients:

• 500g chicken breast
• 200ml coconut milk
• 1 kaffir lime leaf, shredded
• Water to cover
• Salad of your choice: shredded lettuce, fresh mint, Vietnamese mint and coriander to taste plus julienned carrots, snow peas, cucumber and capsicum
• Rice Papers
• Dipping sauce, to serve

Peanut and Hoisin Dipping Sauce Ingredients:

• 1 tbsp peanut butter, preferably smooth (crunchy is ok too)
• 3 tbsp Hoisin Sauce
• Lime juice to taste (usually ½ to 1 lime)
• 1 tbsp water

Poaching Method:

1. Place your chicken breasts in a single layer in a saucepan.
2. Add the coconut milk and kaffir lime leaves.
3. Add enough water to cover the chicken breasts.
4. Pop on the lid and turn on the heat and bring to a simmer.
5. Simmer for 6 minutes, turn off the heat and leave the chicken breasts to cool completely in the poaching liquid.
6. Once cool, drain the liquid and then shred the chicken breasts (for salads, and rice paper rolls) or dice finely for sandwich filling.

Dipping Sauce Method:

1. Mix peanut butter, hoisin and juice of ½ a lime. Taste and add extra lime juice if desired.

    

2. Add a tablespoon of water and stir. You can thin a little further with extra water if preferred and top with crushed peanuts If you’d like it a little thinner,

    

3. Alternatively, you can serve with pure hoisin, sweet chilli sauce or nuoc cham dipping sauces if preferred for nut-free versions or different flavour.

Rice Paper Rolls Method:

1. Dip a sheet of rice paper into water so it’s fully submerged.

    

2. Remove and lay on a clean surface (I use a dinner plate)- it will continue to soften as it sits.

    

3. Add a handful of salad/herbs to one side. Top with some shredded chicken (say ¼ cup) and roll up, folding in the ends to enclose the filling.

    

4. Repeat with a fresh rice paper until you have used up the salad and chicken or made the desired number of rolls.

    

5. Serve with your chosen dipping sauce.

Shake a Tail Feather.

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