Poached Chicken Salad with Sweet Persimmon and Somtan Dressing
Recipe by Persimmons
Prep 10 minutesCook 45 minutesServes 4
Ingredients
Method
2 chicken breasts, poached
4 sweet persimmons, peeled, seeds removed, cut into 7mm batons
3/4 - 1 continental cucumber, peeled, quartered lengthways and sliced 3mm on a diagonal
4 Chinese cabbage leaves, shredded
2 red eschallots, thinly sliced, or 8-10 spring onions, chopped
1/4 cup mint leaves, torn
2 sprigs of coriander
1 long red chilli, finely sliced (optional)
2 1/2 tbs fish sauce
5 tbs freshly squeezed lime juice
5 tsp caster sugar
2 cloves garlic, crushed
2 tbs roasted ground rice (optional - from Asian grocer)
3 tbs deep fried shallots (optional - from Asian grocer)
4 tbs chopped, salted, roasted peanuts (optional)
To poach chicken, cover the chicken with water in a small pot. Bring to boil and then reduce to a low simmer to cook for 45 minutes, covered. Cool completely in poaching liquid then transfer to a plate to shred finely with 2 forks (the remaining poaching liquid can be frozen to use as stock)
To make dressing, combine fish sauce, lime juice, sugar and garlic in a small recycled glass jar and shake vigorously until sugar is dissolved
To assemble, combine persimmons, cucumber, cabbage, spring onions, mint, coriander and chilli (if using), chicken and dressing in a medium to large bowl and toss very gently with hands or chopsticks so as not to bruise ingredients
Divide into 4 portions and garnish with roasted rice, fried shallots and peanuts and serve immediately
