Spicy Coconut Poached Chicken Miang

Spicy Coconut Poached Chicken Miang

Make life a little easier for yourself this Christmas with a shared platter showcasing festive finger foods that you and your guests can graze on throughout the day. These bite-size bundles of  fragrant chicken in fresh betel leaves are sure to satisfy!

Serves 8
Prep 25 minutes (plus cooling and 2 hours refrigeration)
Cook 15 minutes


3 large chicken breast fillets
4cm piece fresh ginger, peeled, sliced
1 lemongrass stalk (white part only), finely chopped
3 kaffir lime leaves, torn
3/4 cup coconut cream
1/4 cup lime juice
1/4 cup grated palm sugar
1 1/2 tablespoons fish sauce
1/4 cup finely chopped fresh mint leaves
1 Lebanese cucumber, seeded, finely chopped
1 eschalot, finely chopped
2 long red chillies, seeded, finely chopped
24 betel leaves (see note)
Fresh coriander leaves, to serve


Recipe Supplied.
Photography by Sam McAdam-Cooper


1 Place chicken, ginger, lemongrass and lime leaves in a large, deep frying pan. Cover with cold water. Place over high heat. Bring to a simmer. Reduce heat to low. Cook, turning halfway, for 10 to 12 minutes or until chicken is just cooked through. Remove from heat. Set aside to cool slightly. Transfer chicken to a bowl. Refrigerate for 2 hours or until cold.

2 Combine coconut cream, lime juice, sugar and fish sauce in a bowl. Finely shred chicken. Add to coconut mixture. Season with salt and pepper.

3 Arrange betel leaves on a platter. Top with mint. Divide chicken mixture evenly among leaves. Sprinkle with cucumber, eschalot and chilli. Serve topped with coriander.

Cook’s note: You can use English spinach leaves, if preferred.

 Shared Platter

Domayne has a gorgeous selection of plates and platters to make your table sing with festive cheer:


From left:

Salt & Pepper Masonry mineral dinner plate

Salt & Pepper Paradise leaf platter

Robert Gordan Babylon plate