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Gado-gado salad with chicken
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Prep Time:
50 minutes
Cook Time:
20 minutes
Total Time:
70 minutes
Indulge in this exotic Indonesian salad, blending refreshing and fiery flavors, perfect for summer gatherings.
Ingredients:
  • 500ml coconut milk
  • 60g grated palm sugar
  • 50ml fish sauce
  • 4 small corn-fed single chicken breasts, skin removed
  • 300g fresh egg noodles
  • 250g baby or snake beans, trimmed
  • 50g fresh baby corn
  • 50g snow pea sprouts
  • 1 carrot, very thinly sliced lengthways
  • 1 cucumber, thinly sliced lengthways
  • 250g cherry tomatoes, halved
  • 4 hard-boiled eggs, peeled, halved
  • 1 butter lettuce
  • Fried onions*, to granish
  • Chopped roasted peanuts, to garnish
  • 18.20 gm peanut oil
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 small red chillies, finely chopped
  • 62.40 gm crunchy peanut butter
  • 40.00 ml kecap manis* (Indonesian sweet soy sauce)
  • 42.00 gm lime juice
  • 200ml coconut milk
Instructions:
  • In a shallow saucepan, combine coconut milk, palm sugar, and fish sauce. Bring to a boil, then reduce heat to medium. Add the chicken and poach gently for 8 minutes. Allow to cool for 15 minutes. Shred the chicken when cooled. You can discard the cooking liquid or refrigerate it for up to 2 days to use in laksas or curries.
  • Start by gently heating oil in a pan, then sauté the onion until just softened. Next, add garlic, chili, peanut butter, kecap manis, lime juice, and coconut milk to the pan. Cook over low heat, stirring constantly for 5 minutes until everything is well combined. Allow the sauce to cool and set aside. (This sauce can be prepared ahead of time and stored covered until needed.)
  • Bring a saucepan of salted water to a boil. Add noodles and cook for 2 minutes. Then add beans and cook for another minute. Drain and rinse under cold water.
  • On each plate, neatly plate chicken, noodles, vegetables, egg, and lettuce. Drizzle satay sauce over the top and sprinkle with fried onions and peanuts for a flavorful finish.

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