Yum Som-O Gai Sheek (Poached chicken in coconut water salad with Fresh Pomelo) Recipe

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For poached chicken

  • 400ml TCC coconut juice for cooking
  • 4 clove garlic (smashed)
  • 2 stem lemongrass (bruised)
  • 2 stem coriander root (bruised)
  • 500g chicken breast

For dressing

  • 12 eye chilies (sliced)
  • 4 kaffir lime leaves
  • 2 stem lemongrass (sliced thinly)
  • 4 tsp chili paste with soybean oil
  • 6 tbsp  Coconut Cream
  • 2 tbsp Squid Fish Sauce

For salad

  • 5 pomelo/grapefruit segments
  • 4 tbsp spring onion (sliced)
  • ½ cup mint leaves
  • 4 tbsp lime juice


In a pot bring coconut juice for cooking, garlic, lemongrass and coriander root to a boil. Add chicken and reduce to medium heat for 7-8 mins or until the chicken is cooked. Remove the chicken then tear the chicken into small pieces to set aside. Strain and keep the poaching broth, put on medium heat and let it simmer until 1⁄3 liquid is left. Add dressing ingredients then continue cooking for 3-4 mins and remove from heat. Finally add chicken and salad ingredients, then mix well and serve


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