2 whole Game Farm Spatchcock
2 x 400ml cans coconut milk
2 teaspoons (10gms) grated palm sugar
2 teaspoons (10gms) grated ginger
2 tablespoons fish sauce
1tablespoons sweet chilli sauce
Juice and zest of 1 lime
10 x Kaffir lime leaves washed
Pinch of sea salt and cracked black pepper
115g packet fresh corn (or 425gm can baby corn)
1 bunch baby pac choi, cut in half lengthways and washed
1 bunch baby choy sum or Chinese broccoli, trimmed and washed
12 x sprigs of coriander leaves, washed steamed jasmine rice, to serve
Trim excess fat from the spatchcock, dry with paper towel. Place coconut milk, palm sugar, ginger, fish sauce, sweet chilli sauce, lime juice and zest in a large saucepan. Crush kaffir lime leaves with your hand and add to the pan. Add the sea salt and cracked black pepper to taste. Add the spatchcock and bring to a gentle simmer over low heat. Cover and cook for 30 to 35 minutes, turning the birds halfway through cooking. Add the baby corn and Asian greens, cover and allow to wilt. Cut spatchcock into pieces. Serve with vegetables, rice and garnish with coriander sprigs.
To test if the spatchcock is cooked, insert a fine skewer into the thickest part of the bird. The juice should run clear, not pink.