Ingredients

Serves 4

Coconut Poached Chicken
1 litre chicken stock
300ml coconut cream
80ml fish sauce
80g palm sugar
80ml tamarind
6 lime leaves
5 peeled eschalots
80g galangal
2 sticks lemongrass
1x1.6kg organic chicken

 

Coconut Poached Chicken Soup
Broth from poached chicken
Shredded poached chicken breast
Oyster mushrooms, sliced
Fresh lime juice
Coriander leaves

 
Twice Cooked Chicken Marylands with Plum Sauce
2 poached chicken marylands Plum sauce
1kg palm sugar
15g star anise
15g cassia bark
10 cloves
50mls hoi sin sauce
20g sea salt
100ml tamarind pulp
1.5kg tinned blood plums
150ml water

Method

Coconut Poached Chicken
In a heavy based pot add all ingredients except the chicken. Bring to the boil.
Add chicken and return to the boil slowly.
When boiling, remove from heat and allow to steep for 1 hour.

Coconut Poached Chicken Soup
Remove poached chicken from the broth. Finely shred the chicken breast. Return to the broth. Adjust seasoning by adding more fish sauce or tamarind. Take care with the fish sauce as you can’t adjust the saltiness if you add too much. Add some oyster mushrooms. Simmer for five minutes. Finish with some fresh lime juice and coriander leaves before serving.

 

Twice Cooked Chicken Marylands with Plum Sauce
Heat oven to 200°C. Heat a baking pan with a little oil (coconut oil if you prefer).
Remove the Maryland pieces (leg and thigh) off the poached chicken carefully. Place in the hot tray and roast for 15 minutes until brown and crispy. Serve with plum sauce.

To make plum sauce:
In a heavy based pot, place the palm sugar, 150ml water, star anise, cassia bark and cloves and bring to the boil dissolving the sugar and letting the spices infuse the liquid
Strain the spices out of the sugar
Return the liquid to the stove and bring back to the boil
Add the plums, hoi sin sauce, sea salt and simmer until the plums disintegrate into the sauce.
Pass through a strainer to remove all the seeds and reduce by one third.
Add the tamarind and salt
Bring back to the boil and then remove from the heat
Cool and store in a clip top jar and refrigerate.