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two limes, juiced one tablespoon fish sauce (Recipes by ingridients sauce) Ground, black pepper (Recipes by ingridients black pepper) to tasteStep one Place the chicken fillets,, coconut milk (Recipes by ingridients coconut milk) lemon grass (Recipes by ingridients lemon grass) and chillies into a small saucepan. Coconut Chicken Salad Recipe. Bring to a simmer over medium heat. Coconut Chicken Salad Recipe. Reduce heat to low, cover saucepan with a lid, and simmer for about five minutes. Turn the chicken fillets over and simmer for a further two minutes. Remove the saucepan from the heat and cool the chicken in the. coconut milk (Recipes by ingridients coconut milk) Coconut Chicken Salad Recipe. Step two Meanwhile, pour enough peanut (Recipes by ingridients peanut) or vegetable oil into a small saucepan to fill by one third. Coconut Chicken Salad Recipe. Heat the oil over medium heat until hot and deep-fry the sliced French shallots until golden. Coconut Chicken Salad Recipe. Drain on paper towel. Coconut Chicken Salad Recipe. Allow the oil to cool and then strain. Reserve one hundredmls of oil to make the lime (Recipes by ingridients lime) dressing. Step three Meanwhile, remove the thick, dark outside leaves and inside core from the Chinese cabbage. Shred the cabbage. Combine the cabbage,, cucumber (Recipes by ingridients cucumber) capsicum, bean, sprouts (Recipes by ingridients sprouts) coriander leaves and peanuts in a large bowl. Step four To make the lime (Recipes by ingridients lime) dressing, whisk together the reserved peanut (Recipes by ingridients peanut) or vegetable oil, lime (Recipes by ingridients lime) juice and fish. sauce (Recipes by ingridients sauce) Season with pepper. Step about five Toss the dressing through the salad and then transfer to a serving bowl. Coconut Chicken Salad Recipe. Thinly slice the cooled chicken across the grain and arrange over the salad. Sprinkle with the crisp French shallots and serve immediately.. Coconut Chicken Salad Recipe.
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