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Coconut Poached Chicken Salad with Wild Rice and Bok Choy

Coconut Poached Chicken Salad with Rice and Bok Choy

This Coconut Poached Chicken Salad features tender chunks of chicken on a bed of wild rice and raw bok choy coated in a rich coconut dressing and finished with fresh mango and shaved radish.
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Prep Time 25 minutes
Cook Time 20 minutes
Servings: 4
Course: Main Course, Salad
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cup water
  • 1 cup brown and wild rice blend
  • ½ tsp kosher salt
  • 1 tbsp neutral oil I used canola
  • 2 shallots cut into half-moons
  • 1 (400ml, 13.5 fl oz) can full-fat coconut milk
  • 2 tbsp fish sauce
  • 1 tbsp soy sauce
  • 1 (1-inch) knob fresh ginger sliced
  • 1 stalk lemongrass smashed with a mallet
  • 2 cloves garlic peeled and smashed
  • 2 bay leaves
  • 6 chicken thighs
  • 1 lime juiced
  • 1 tbsp tahini heaping
  • 1 tbsp honey
  • 1 tsp sesame oil
  • 2 heads Shanghai bok choy leaves separated and coarsely chopped
  • 1½ cups sugar snap peas
  • 1 Ataulfo mango peeled and sliced
  • 2 radishes shaved on a mandoline
  • Shichimi Togarashi optional
  • fresh mint leaves optional

Equipment

  • 1 Large skillet
  • 1 kitchen mallet
  • 1 mandoline

Method
 

  1. Pour the water, rice, and salt into a small saucepan. Bring the mixture to a boil before reducing to a simmer. Cover and let cook for 20 minutes. Fluff the rice and set it aside.
    2 cup water, 1 cup brown and wild rice blend, ½ tsp kosher salt
  2. Heat the oil in a large skillet over medium heat. Once the oil is shimmering, add the shallot and a pinch of salt. Saute until just translucent.
    1 tbsp neutral oil, 2 shallots
  3. Add the coconut milk, fish sauce, soy sauce, ginger, lemongrass, garlic, and bay leaves. Bring the mixture up to a boil and reduce to a simmer. Add the chicken thighs and simmer for 10 minutes. Flip the chicken and simmer for another 10. Finish the chicken with lime juice.
    1 (400ml, 13.5 fl oz) can full-fat coconut milk, 2 tbsp fish sauce, 1 tbsp soy sauce, 1 (1-inch) knob fresh ginger, 1 stalk lemongrass , 2 cloves garlic, 2 bay leaves, 6 chicken thighs, 1 lime
  4. Take the chicken out of the poaching liquid and set it aside to cool. Drain the poaching liquid and pour 1/3 cup of it into a small bowl. Add the tahini, honey, and sesame oil. Whisk to combine. Taste and add additional soy sauce, if desired. ** When the chicken is cool enough to handle, cut it into strips.
    1 tbsp tahini, 1 tbsp honey, 1 tsp sesame oil
  5. Place the rice, bok choy, and sugar snap peas in a large bowl. Add the dressing and toss to coat. Divide the salad across four bowls. Top each bowl with the chicken, mango, and shaved radish. Finish with a sprinkling of shichimi togarashi and fresh mint leaves, if desired.
    2 heads Shanghai bok choy, 1½ cups sugar snap peas, 1 Ataulfo mango, 2 radishes, Shichimi Togarashi, fresh mint leaves

Notes

** Colder or room temperature foods tend to require a little more salt. So you may want to over-salt your dressing a little bit at this point. You can also add a little extra soy sauce after you dress your rice and veggies if you feel they need it.