INGREDIENTS
Dressing
Coriander stalks (1 cup), very finely chopped
1 small green chili, finely chopped (add to your taste)
1 clove garlic, freshly grated or crushed
3 tbsp rice wine vinegar
3 tbsp fish sauce
3 tbsp pure maple syrup
Coconut and ginger steamed chicken
270 ml coconut cream
10 cm piece fresh ginger, thinly sliced
3 large makrut lime leaves, finely shredded
3 garlic cloves, roughly sliced
2 chicken breast fillets (500 g)
Pinch of sea salt
Salad
200 g rice stick noodles
2 Lebanese cucumbers, finely sliced on the diagonal
1 large bunch coriander (1 cup leaves), retain the stalks for the dressing
1 large bunch fresh Thai basil (1 cup leaves)
1 large bunch fresh Vietnamese mint (¾ cup leaves)
1 lime, zest and juice
½ cup toasted coconut flakes
⅓ cup roasted peanuts, roughly chopped
Miele accessories
METHOD
Dressing
- Combine the dressing ingredients in a small jar, shake to combine, then set aside. Alternatively, you can blend the dressing ingredients to create a smoother dressing.
Coconut and ginger steamed chicken with fresh herb and noodle salad
- In an unperforated steam container, add the coconut cream, ginger, makrut lime leaves and garlic cloves.
- Arrange the chicken over the top and sprinkle with a pinch of salt.
- Place into the steam oven and Steam at 85°C for 35 minutes. Remove and set aside to rest.
- Cook and drain the noodles as per packet instructions then set aside in a large serving bowl.
- In a large bowl, combine the cucumber, coriander leaves, Thai basil leaves, Vietnamese mint leaves, and the zest and juice of 1 lime.
- Add roughly ⅔ of the coconut and peanuts then toss to combine.
- Remove the chicken from the steam container and strain the coconut sauce into a jug.
- Pour roughly ½ cup of the coconut sauce over the noodles then toss to combine.
- Arrange the noodles then add the salad.
- Finely slice the chicken and add to the serving bowl.
- Sprinkle with the remaining coconut and peanuts then drizzle with the dressing.
APPLIANCE / FUNCTION
Ashley Alexander
Australian foodie, recipe developer and stylist Ashley Alexander is a self-taught cook who spent a lot of her early years in the kitchen cooking up a storm with her mum, tasting, learning and experimenting. Now living in Melbourne, Ashley has followed her childhood passion, launching Gather and Feast, a website full of beautiful food and delicious recipes. “Gather and Feast brings together two very important concepts for me – people and food. I wanted to bring them together in a welcoming, all-encompassing and delicious way,” Ashley said.
