Chicken Breast in Coconut Milk
Chicken breast supplies complete protein, while coconut milk adds richness and helps keep the meat tender. A gentle simmer with lemongrass, ginger, and cilantro gives the dish a fresh citrus aroma.
Rub the chicken breast (1200 g) evenly with table salt (12 g), equal to 1% of the fillet weight, and leave it in the refrigerator overnight. Remove the tough outer portions from the lemongrass (30 g) and finely chop the tender center; chop the chili pepper (4 g) and garlic (6 g), dice the onion (100 g), and grate the fresh ginger (6 g).
Warm the coconut oil (14 g) in a saucepan and sauté the prepared aromatics for about 4 minutes, until just lightly golden. Pour in the unsweetened coconut milk (400 g), add the kaffir lime leaves (1 g), and warm for about 2 minutes until evenly heated.
Lower the fillets into the sauce and simmer uncovered over the lowest heat. keep the liquid barely moving and simmer for about 25 minutes. Then finely chop the cilantro (20 g), add the stems and half the leaves to the pan, and continue simmering for about 5 minutes until a thermometer in the thickest part reads 74 °C. If the fillets have skin, keep it attached during the simmer, and reserve the remaining cilantro for serving. Taste the sauce and add salt if needed.
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