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Coconut Poached Spatchcock with Asian Greens

Poached Chicken Soup with Asian Greens and Baby Corn
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Recipe by: Game Farm
gamefarm.com.au
Average: 4.7 (3 votes)
241 Collected
Difficulty
Moderate
Category
Cuisine

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Coconut Poached Spatchcock with Asian Greens
Ingredients:
Coconut Poached Spatchcock with Asian Greens and Baby Corn
Method:
Coconut Poached Spatchcock with Asian Greens and Baby Corn
  1. Trim excess fat from the spatchcocks, dry with paper towel
  2. Place coconut milk, palm sugar, ginger, fish sauce, sweet chilli sauce, lime juice and zest in a large saucepan
  3. Crush kaffir lime leaves with your hand and add to the pan. Add the sea salt and cracked black pepper to taste
  4. Add the spatchcock and bring to a gentle simmer over low heat
  5. Cover and cook for 30 minutes, turning the birds halfway through cooking
  6. Add the baby corn and Asian greens, cover and allow to wilt
  7. 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

Reviews for Coconut Poached Spatchcock with Asian Greens

4.666665
Average: 4.7 (3 votes)