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Coconut & Ginger Steamed Chicken with Fresh Herb & Noodle Salad

August 24 2021
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This week's new recipe is a delicious coconut and ginger steamed chicken with herb and noodle salad. You definitely have to try this one! It's super fresh and zesty, and jam-packed full of flavour.

I was actually invited by the team at Carter Grange Homes to cook this recipe (+ others) in their beautiful Brighton East Show Home here in Melbourne using my favourite Miele appliances.

To cook the chicken I used their Miele steam oven along with some beautiful aromatics like garlic, ginger, and kaffir lime. If you don’t have a steam oven, simply bake the chicken in a regular oven, then place a tray or bowl of water onto the rack below to create steam (I've included both methods below).

I hope you love this one, let me know if you have any questions, and please tag me if you make it @gatherandfeast

 

 

 

 

Coconut & Ginger Steamed Chicken with Fresh Herb & Noodle Salad

Coconut & Ginger Steamed Chicken with Fresh Herb & Noodle Salad | Gather & Feast

Coconut & Ginger Steamed Chicken with Fresh Herb & Noodle Salad

Ingredients

25 minutes preparation time + 35 minutes cooking time
4

Coconut & Ginger Steamed Chicken

  • 270ml canned coconut milk
  • 10cm piece fresh ginger, thinly sliced
  • 3 large kaffir lime leaves, finely shredded
  • 3 garlic cloves, roughly sliced
  • 2 chicken breast fillets (roughly 500g in total)
  • Pinch of sea salt


Salad

  • 200g rice stick noodles small
  • 2 Lebanese cucumbers, finely sliced on the diagonal
  • 1 large bunch coriander (roughly 2 cups leaves), stalks reserved for dressing
  • 1 large bunch fresh Thai basil (roughly 1 cup leaves)
  • 1 large bunch fresh Vietnamese mint (roughly 3⁄4 cup leaves)
  • Zest and juice of 1 lime
  • 1⁄2 cup toasted coconut flakes
  • 1⁄3 cup roasted peanuts, roughly chopped


Dressing

  • Reserved coriander stalks (roughly 1 cup), very finely chopped
  • 1 small green chili, finely chopped (adjust to taste)
  • 1 clove garlic, freshly grated or crushed
  • 3 tablespoon rice wine vinegar
  • 3 tablespoon fish sauce
  • 3 tablespoon pure maple syrup

Method

 

 

 

 

 

Coconut & Ginger Steamed Chicken

USING A CONVENTIONAL OVEN

  1. Preheat the oven to 180°C/350°F.
  2. To a medium-sized baking dish, add the 270ml coconut cream, freshly sliced ginger, finely shredded kaffir lime leaves, and the roughly sliced garlic cloves.
  3. Arrange the chicken over the top and sprinkle with a pinch of salt.
  4. Place the tray into the oven, then place a tray or bowl of water onto the rack below to create steam.
  5. Bake at 180°C/350°F for 25 minutes and until the chicken is cooked through.
  6. Remove the chicken from the oven and set aside to rest for 10 minutes.


USING A COMBI STEAM OVEN

  1. To a solid steam tray add the 270ml coconut cream, freshly sliced ginger, finely shredded kaffir lime leaves, and the roughly sliced garlic cloves.
  2. Arrange the chicken over the top and sprinkle with a pinch of salt.
  3. Steam at 100°C/212°F for 20 minutes or if time is on your side, 85°C/185°F for 35 minutes for 'silkier' textured chicken.
  4. Remove the chicken from the oven and set aside to rest for 10 minutes.


Dressing

  1. In a small jar, combine finely chopped coriander stalks, green chili, grated garlic, rice wine vinegar, fish sauce, and maple syrup. Shake well to combine or blend for a smoother consistency.


Salad

  1. Cook the rice stick noodles according to package instructions. Drain, rinse under cold water, and set aside in a large serving bowl.
  2. In a large bowl combine the sliced cucumber, coriander leaves, Thai basil leaves, Vietnamese mint leaves, and the zest and juice of 1 lime.
  3. In a separate large bowl, combine the sliced cucumbers, coriander leaves, Thai basil leaves, Vietnamese mint leaves, and the zest and juice of 1 lime.
  4. Add roughly 2⁄3 of the coconut and peanuts then toss to combine.
  5. Remove the chicken from the tray and strain and reserve the coconut sauce from the baking dish into a jug.


Assembling

  1. Pour approximately 1 cup of the coconut sauce over the cooked noodles, adding more as needed, and toss to coat evenly.
  2. Arrange the salad over the noodles.
  3. Finely slice the rested chicken breasts and place them on top of the noodles and salad mixture.
  4. Gently toss everything together to combine.
  5. Sprinkle with the remaining toasted coconut flakes and chopped peanuts.
  6. Drizzle the prepared dressing over the entire dish before serving.

 

NOTES

  • The recipe provides instructions for cooking the chicken using both a conventional oven and a combi steam oven. Choose the method that best suits your kitchen equipment and preferences. Adjust cooking times as needed based on your oven's performance.
  • If you can't find specific herbs like Thai basil or Vietnamese mint, you can substitute with other fresh herbs such as regular basil, mint, or cilantro. However, note that this may alter the dish's flavour profile slightly.
  • The recipe includes a small green chili for heat in the dressing. Adjust the amount or omit it entirely based on your spice preference. Remember to taste the dressing and adjust seasonings accordingly.
  • Toasting coconut flakes and peanuts adds depth of flavour and crunch to the salad. You can do this in a dry pan over medium heat until lightly browned and fragrant, but be careful not to burn them.
  • The dressing can be shaken for a chunkier texture or blended for a smoother consistency. Choose based on your preference or the presentation style you desire for the dish.
  • You can prepare components of this dish ahead of time, such as cooking the chicken and noodles, making the dressing, and chopping herbs. Assemble the salad just before serving to maintain freshness and texture.

 

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I’m Ashley, welcome to Gather & Feast. Here you'll discover wholesome, and nutritious recipes, baked treats, and delicious desserts. x

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