Ensalada templada de pollo al coco y hierbas con arroz integral

Ingredientes

• 150 gm brown rice
• 400 ml coconut milk
• 1 tbsp brown sugar
• 1 tbsp fish sauce
• 2 tbsp lime juice
• 1 skinless chicken breast (about 300gm)
• 150 gm snake beans, trimmed
• 1 bunch bok choy, leaves separated
• 1 cup each (loosely packed)
• Thai basil, Vietnamese mint and coriander
• 1 long green chilli, thinly sliced
• Shaved fresh coconut, chopped roasted cashews and lime wedges, to serve

Preparación

1. 1

   1: Cook rice in a saucepan of boiling water until tender (25 minutes). Drain.

2. 2

   2: Meanwhile, place coconut milk, sugar, fish sauce and half the lime juice in a small saucepan and bring to a simmer over high heat. Add chicken, return to a simmer, cover with a tight-fitting lid, reduce heat to low and cook for 8 minutes. Remove saucepan from the heat and stand (6 minutes; or until chicken is cooked through).

3. 3

   3: Meanwhile, blanch beans in a large saucepan of salted boiling water until tender (3 minutes; adding bok choy in the last minute of cooking). Drain and rinse under cold water to cool.

4. 4

   4: Remove chicken from the poaching liquid and thinly slice. Stir remaining lime juice into poaching liquid to make a dressing and set aside.

5. 5

   5: Divide chicken, beans, bok choy, herbs and chilli among serving bowls. Drizzle with coconut milk dressing and scatter with shaved coconut and cashews. Serve with lime wedges on the side.