Coconut Chicken And Salad

cooking recipe ingredients :

2 large (about 500g) chicken breast fillets
400g can coconut milk
1 stalk lemon grass, white part only, chopped
1 baby wombok, finely shredded
1 carrot, peeled, cut into matchsticks
2 cups (110g) bean sprouts, ends trimmed
2 green onions, trimmed, cut into matchsticks
1 bunch coriander, leaves picked
1 bunch Vietnamese mint, leaves picked
1/2 cup round mint leaves
4 kaffir lime leaves, very finely shredded
1/2 cup (80g) unsalted roasted peanuts, coarsely chopped
Bought fried shallots, to serve (see notes)
1/4 cup (60ml) lime juice
1/4 cup (45g) shaved palm sugar
2 tbs fish sauce
2 tbs coconut or rice vinegar (see notes)
1 tbs light soy sauce
1 red birdseye chilli, seeded, finely chopped

how to cook :

lace the chicken, coconut milk and lemon grass in a giant frying pan over medium heat. Bring to a simmer, reduce heat to low and cook, turning occasionally, for ten minutes or until chicken is cooked through. Remove from heat and set aside for 15 minutes to icy slightly. Transfer to a bowl and cover with plastic wrap. Place in fridge for two hours to chill.
To make the dressing, merge the lime juice, sugar, fish sauce, vinegar, soy sauce and chilli in a little bowl.
Drain coconut milk mixture from chicken. Finely shred chicken. Merge the wombok, carrot, bean sprouts, green onion, coriander, mints and lime leaves in a giant bowl. Add the chicken and toss to merge. Add the dressing and toss to merge. Divide evenly among serving bowls. Sprinkle with peanuts and shallots to serve.