Ramp up the flavour and make this Vietnamese crunchy chicken noodle Salad for dinner. Loaded with roasted peanuts and fresh herbs, it’s an easy way to impress the family.
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Place coconut milk, stock, lemongrass and ginger in a large frying pan. Bring to the boil over medium heat. Reduce heat to low. Add chicken. Cover and simmer for 10mins, turning chicken halfway through cooking. Set aside in the poaching liquid to cool for 10 mins. Transfer chicken to a plate. When cool enough to handle, shred chicken with 2 forks to coarsely shred.