Sometimes, a simple Asian salad is all it takes for you to be satisfied at dinner time. Chicken and black rice topped with coconut dressing is tasty, healthy and gluten-free.
- Reserve 80ml (1/3 cup) coconut milk. Thinly slice half the ginger. Finely grate remaining ginger and reserve. Place coconut milk, chicken, coriander stems, water, 1 tablespoon fish sauce and sliced ginger in a saucepan over medium heat. Bring to a simmer. Reduce heat to low. Gently poach the chicken for 15 minutes or until cooked through. Set aside, covered, for 5 minutes. Transfer chicken to a plate. Discard liquid. Cool slightly, then shred.
- Meanwhile, place lime rind, juice, chilli, sugar, reserved grated ginger, 1⁄2 cup coriander leaves, reserved coconut milk and remaining fish sauce in a jug. Use a stick blender to blend until smooth.
- Place rice, pineapple, cucumber, onion, mint and remaining coriander leaves in a large bowl. Add chicken. Gently toss. Drizzle with dressing. Serve topped with shallots, if using.
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Food Storage Container Set
Food Storage Container Set
Cutting Board Set