Shredded chicken and wing bean salad

Shredded chicken and wing bean salad

New Thai Food
Jeremy Simons

This is a great summer dish. You could replace the wing beans with snake beans or green beans.


Quantity Ingredient
500ml coconut cream
500ml Chicken stock
10 kaffir lime leaves
2 lemongrass stems, bruised along each length and sliced
5 cm piece fresh galangal, peeled and sliced
100ml fish sauce
100ml oyster sauce
1 tablespoon caster sugar
1 chicken breast plate, skin left on
or 2 boneless, skinless chicken breasts, washed and dried
1/2 lime, juiced
Crisp-fried garlic or red Asian shallots, (use shallots variation), to garnish
lime wedges, to garnish


Quantity Ingredient
200g wing beans
2 long red chillies, seeded and julienned
100g coconut flesh, shredded with a zester
2 red asian shallots, finely sliced
3 kaffir lime leaves, finely shredded
1 lemongrass stem, finely sliced, white part only
10g mint leaves
15g coriander leaves
15g thai basil leaves


Quantity Ingredient
100ml coconut cream
1 garlic clove, peeled
3 green bird’s eye chillies
2 1/2 tablespoons fish sauce
1 teaspoon caster sugar


  1. Pour the coconut cream and chicken stock into a large deep saucepan. Bring to the boil. Add the lime leaves, lemongrass, galangal, fish and oyster sauces and sugar and stir, then remove from the heat and stand to infuse for 5 minutes.
  2. Return the saucepan to the heat and bring the coconut broth back to a simmer. Add the chicken, bring to the boil, then turn off the heat and leave the chicken to steep for 25–30 minutes. Remove the chicken and drain on a wire rack over a plate. Strain the broth and reserve 100 ml for the dressing, storing the remainder for later use – it makes a delicious soup base.
  3. Shred the chicken meat with your fingers, tearing along the grain to get long thin strips.
  4. To make the salad, steam the wing beans in a steamer over boiling water for 3 minutes, or blanch in a saucepan of boiling water for 3 minutes. Cut into bite-sized pieces and toss with the other salad ingredients in a serving bowl.
  5. To make the dressing, combine the reserved broth with the coconut cream in a small saucepan and heat over a low heat. Pound the garlic and chillies in a mortar and pestle to a paste. Add to the hot liquid and season with the fish sauce and sugar. Keep the dressing on a gentle simmer – do not boil.
  6. Add the chicken to the dressing and warm through, then pour over the salad. Add the lime juice, toss and serve immediately, garnished with some crisp-fried shallots and lime wedges.
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