Light, bright and zingy, this is the perfect dish for a summer’s day. Poached chicken is shredded then tossed with lots of crunchy bits and a zippy lime, lemongrass and coconut dressing. You can buy crisp-fried shallots and garlic in large plastic tubs in Asian supermarkets. They are a staple in Indonesian cooking and you’ll soon work your way through them once you get in the habit of scattering them onto salads, curries, rice and noodles...
In a large pan, bring to the boil
Make the dressing by mixing the lemongrass, shrimp paste, sugar and salt. Whisk in the coconut milk and lime juice and taste for a balance of flavours.
Once the chicken is cool, discard the skin and shred the flesh into long strips. Toss with the salad ingredients and dressing.
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