Vietnamese Coconut Poached Chicken And Rice Noodle Salad
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Delicately poached chicken in coconut milk makes a quick and easy intimates meal.
The ingredient of Vietnamese Coconut Poached Chicken And Rice Noodle Salad
- 2 lilydale clear range chicken breasts
- 5cm ginger thinly sliced
- 1 stalk lemongrass unquestionably thinly sliced
- 400ml can coconut milk
- 2 tbsp lime juice
- 2 tbsp palm sugar
- 1 tbsp fish sauce
- 1 tbsp rice vinegar
- 200g rice attach noodles
- 1 2 wombok finely shredded
- 1 carrot peeled cut into matchsticks
- 1 cup bean sprouts
- 1 cup coriander leaves
- 1 cup round mint leaves
- 4 kaffir lime leaves finely shredded
- 1 long red chilli seeded thinly sliced lengthways
- 1 2 cup 80g salted roasted peanuts coarsely chopped
The Instruction of vietnamese coconut poached chicken and rice noodle salad
- add up the chicken ginger lemon grass and coconut milk in a medium size saucepan exceeding medium heat bring to a simmer edit heat to low and cook turning occasionally for 10 minutes or until chicken is just cooked through sever from heat set aside for 15 minutes to cool slightly transfer to a bowl cover later than plastic wrap and place in the fridge for 1 hour to chill
- meanwhile adjoin the lime juice sugar fish sauce and vinegar in a small bowl
- place the noodles in a large heatproof bowl cover next boiling water set aside for 5 minutes to soften drain well
- drain chicken and harshly roughly shred place in a large bowl once the noodles wombok carrot bean sprouts coriander mint lime leaves and chilli drizzle when dressing and toss to combine divide along with serving plates sprinkle as soon as peanuts to serve
Nutritions of Vietnamese Coconut Poached Chicken And Rice Noodle Salad
calories: 717 956 caloriescalories: 44 4 grams fat
calories: 25 8 grams saturated fat
calories: 37 6 grams carbohydrates
calories: 13 1 grams sugar
calories: n a
calories: 48 5 grams protein
calories: 111 milligrams cholesterol
calories: 576 milligrams sodium
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calories: nutritioninformation
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