People :

4

Preparation time :

35 min

Difficulty:

Easy

Description

Esta publicación está disponible en: es

Ingredients
  • 2 chicken breasts
  • 150 gr. fresh mushrooms
  • 1 / 2 cup fresh cotiander

      For the dressing:

  • 200 ml. coconut milk
  • 1 lime
  • 2-3 pinches of sea salt
  • 2 tablespoons toasted sesame seeds
Preparation
  1. Steam the chicken for 20 minutes.
  2. When cooked, add to a bowl and pour half the coconut milk over the chicken. Cover, allow to cool and shred into strips.
  3. Trim the base of the mushrooms, brush them gently to remove traces of soil and cut into thin slices.
  4. Grate the skin of the lime very finely and squeeze the juice. Mix  the remaining coconut milk, the juice and zest, and salt in a bowl.
  5. Divide the coconut chicken in two serving dishes with coriander leaves and sliced mushrooms. Serve with coconut and lime dressing and a sprinkle of toasted sesame seeds.

Additional information

People :

4

Preparation time :

35 min

Difficulty:

Easy