Name: Coconut Poached Spatchcock with Asian Greens
Ingredients: 2 whole spatchcock; 2 x 400ml cans coconut milk; 2 tsp (10 gms) grated palm sugar; 2 tsp (10 gms) grated ginger; 2 tbsp fish sauce; 1 tbsp sweet chilli sauce; Juice and zest of 1 lime; 10 x Kaffir lime leaves washed; Pinch of sea salt and cracked black pepper; 115g packet fresh corn (or 425gm can baby corn); 1 bunch baby pac choy, cut in half lengthways and washed; 1 bunch baby choy sum or gai lan, trimmed and washed; 12 x sprigs of coriander leaves, washed; steamed jasmine rice, to serve

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Trim excess fat from the spatchcocks, dry with paper towel
Place coconut milk, palm sugar, ginger, fish sauce, sweet chilli sauce, lime juice and zest in a large saucepan
Crush kaffir lime leaves with your hand and add to the pan. Add the sea salt and cracked black pepper to taste
Add the spatchcock and bring to a gentle simmer over low heat
Cover and cook for 30 minutes, turning the birds halfway through cooking
Add the baby corn and Asian greens, cover and allow to wilt
Cut spatchcock into pieces. Serve with vegetables, rice and garnish with coriander sprigs

Tips & Hints:

To test if the spatchcock is cooked, insert a fine skewer into the thickest part of the bird. The juice should run clear, not pink

Trim excess fat from the spatchcocks, dry with paper towel
Place coconut milk, palm sugar, ginger, fish sauce, sweet chilli sauce, lime juice and zest in a large saucepan
Crush kaffir lime leaves with your hand and add to the pan. Add the sea salt and cracked black pepper to taste
Add the spatchcock and bring to a gentle simmer over low heat
Cover and cook for 30 minutes, turning the birds halfway through cooking
Add the baby corn and Asian greens, cover and allow to wilt
Cut spatchcock into pieces. Serve with vegetables, rice and garnish with coriander sprigs

Tips & Hints:

To test if the spatchcock is cooked, insert a fine skewer into the thickest part of the bird. The juice should run clear, not pink

Trim excess fat from the spatchcocks, dry with paper towel
Place coconut milk, palm sugar, ginger, fish sauce, sweet chilli sauce, lime juice and zest in a large saucepan
Crush kaffir lime leaves with your hand and add to the pan. Add the sea salt and cracked black pepper to taste
Add the spatchcock and bring to a gentle simmer over low heat
Cover and cook for 30 minutes, turning the birds halfway through cooking
Add the baby corn and Asian greens, cover and allow to wilt
Cut spatchcock into pieces. Serve with vegetables, rice and garnish with coriander sprigs