Serves:  2
Average: 4.3 (4 votes)
Recipe by: Game Farm
Easy Asian soup with coconut. Poached spatchcock adds a whole new dimension.

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Coconut Poached Spatchcock with Asian Greens
Coconut Poached Spatchcock with Asian Greens and Baby Corn
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
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