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creamy coconut poached chicken with braised eggplant & cucumber salad
A comforting, family-style meal featuring tender chicken pieces and soft eggplant simmered in a savory, soy-infused coconut milk broth. Served with a side of refreshing, crunchy cucumber and avocado salad to cut through the richness, and steamed white rice.
recipe by
phil
mainAsian Fusion4 servingsdairy free
1 / 2
20
prep (min)
40
cook (min)
60
total (min)
- •8 pieces chicken thighs (bone-in, skin-on or boneless)
- •2 medium eggplants (aubergines), sliced into long wedges
- •400 ml coconut milk (1 can)
- •1 cup chicken stock or water
- •3 tbsp soy sauce
- •1 piece fresh ginger (2-inch), sliced or julienned
- •4 cloves garlic, smashed
- •2 tbsp vegetable oil
- •2 cups jasmine rice, steamed
- •1 large English cucumber, roughly chopped
- •1 whole avocado, diced
- •1 fresh red chili, thinly sliced (optional)
- •1 tbsp rice vinegar
- •1 tsp sesame oil