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Chicken gado gado salad
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Indonesian Gado Gado: Veggie mix with tofu, eggs, chicken, and fiery peanut sauce.
Ingredients:
  • 1 carrot, peeled into ribbons
  • 500g baby cream delight potatoes
  • 200g green beans, trimmed, halved
  • 4 eggs
  • 9.20 gm rice bran oil
  • 300g firm tofu, cut into 2cm cubes
  • 85.80 gm smooth peanut butter
  • 1 long red chilli, finely chopped
  • 165ml can light coconut milk
  • 30.00 ml kecap manis
  • 21.00 gm lime juice
  • 1 Lebanese cucumber, sliced into rounds
  • 80g baby spinach
  • 150g packet Just Eat It oven-roasted chicken slices
  • 82.50 ml bean sprouts, trimmed
  • 40.00 ml unsalted roasted peanuts, chopped
  • Fresh coriander leaves, to serve
Instructions:
  • Prick potatoes all over with a fork and place them in a microwave-safe dish with 2 tablespoons of water. Cover with plastic wrap and microwave on HIGH for 5 minutes. Add beans, cover, and microwave for another 3 minutes until potatoes are tender and beans are bright green. Drain and thickly slice the potatoes.
  • Place the eggs in a small saucepan, cover them with cold water, and bring them to a boil over high heat. Reduce the heat to medium and simmer gently for 4 minutes. Remove the pan from the heat, then carefully cool the eggs under cold running water. Peel and halve the eggs.
  • In a non-stick frying pan over medium-high heat, heat oil. Add tofu and cook for 2 minutes until golden, turning as needed. Transfer tofu to a paper towel-lined plate. Drain excess oil from the pan. Reduce heat to medium, add peanut butter, chili, coconut milk, and kecap manis. Cook for 5 minutes until smooth and slightly thickened. Stir in lime juice.
  • Plate the potato, beans, carrot, cucumber, spinach, chicken, and tofu. Drizzle with sauce and garnish with sprouts, peanuts, and coriander. Serve with lime wedges.

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