For the Chicken
500g of chicken breast or thigh cut into bite size pieces
2 cups of peeled sweet potato cut into 2cm pieces
1 bunch of choy sum or similar leafy greens, washed and cut lengthways into quarters
For the Poaching Liquid
½ tsp white peppercorns
2 cloves of freshly peeled garlic
1 birds eye chilli, chopped – including seeds
2 tbsp coriander root, washed and chopped
1 tbsp of vegetable oil
1 cup of coconut milk
1 cup of chicken stock
1-2 tbsp of fish sauce
2 tbsp of palm sugar (or normal sugar)
1 tbsp of Thai chilli jam
2 stalks of lemongrass, outer layer removed, cut into 5cm pieces
5 slices of galangal
6 kaffir lime leaves
2 tbsp fresh lime juic
1. In mortar and pestle grind the peppercorns, then add the garlic, chilli and coriander root (or use small food processor)
2. In a large saucepan, wok or frypan fry for a minute. This will release the flavour
3. Add the coconut milk, stock, fish sauce, palm sugar, chilli jam, lemongrass, galangal and lime leaves.
4. Bring to the boil then reduce a simmer. Add the sweet potato and cook for 5 minutes until just starting to soften.
5. Add the chicken and continue to cook on a gentle simmer for another 5 minutes until the chicken is just cooked.
6. Add the choy sum or other leafy greens and cook until just wilted. Stir in the fresh lime juice to finish.
7. Serve with white or brown jasmine rice.