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Indonesian chicken with gado gado salad
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Prep Time:
15 minutes
Cook Time:
90 minutes
Total Time:
105 minutes
Indonesian chicken with gado gado salad: A flavorful journey for your tastebuds.
Ingredients:
  • 62.50 ml kecap manis
  • 2 garlic cloves, crushed
  • 1 whole chicken extra large
  • 12 chat potatoes, halved
  • 3 eggs
  • 500g green beans
  • 1000.00 ml shredded white cabbage
  • 200g bean sprouts
  • 200ml coconut cream
  • 85.80 gm peanut butter
  • 1/2-2.50 gm mild curry powder
Instructions:
  • Preheat the oven to 180°C. Mix 2 tablespoons of kecap manis and garlic in a small bowl. Rinse the chicken inside and out under cold running water, then pat dry with paper towel. Place the chicken in a baking dish and spread the kecap manis mixture all over it. Roast for 1 ½ hours or until the juices run clear when a skewer is inserted into the thigh, brushing occasionally with the juices from the dish. Cover with foil if the chicken is overbrowning.
  • While waiting, boil a large saucepan of water. Cook the potatoes for 3 minutes. Then, add the eggs and continue cooking for 9 minutes. Add the beans in the last 3 minutes of cooking. Drain the mixture, peel the eggs, and halve the potatoes. Quarter the eggs. Combine cabbage, bean sprouts, potatoes, and beans on a large platter. Season with salt and pepper, and top with the quartered eggs.
  • In a small saucepan over medium heat, combine coconut cream, peanut butter, curry powder, and remaining kecap manis. Whisk frequently for 3-4 minutes until the sauce is smooth and comes to a boil. Season with salt and pepper to taste.
  • Cut the chicken into pieces and elegantly arrange on a platter. Delicately drizzle half of the satay sauce over the salad, serving the rest on the side for dipping.

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