Chicken Easy Main Asian

Gado-gado salad with chicken

Name: Gado-gado salad with chicken
Prep time: 50 min
Cook time: 20 min
Total time: 70 min
Yield: 4
Cuisine: /asian, /asian recipes
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* and chopped roasted peanuts, to garnish; 1 tablespoon peanut oil; 1 onion, finely chopped; 2 garlic cloves, crushed; 2 small red chillies, finely chopped; 3 tablespoons crunchy peanut butter; 2 tablespoons kecap manis* (Indonesian sweet soy sauce); 2 tablespoons lime juice; 200ml coconut milk

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This traditional Indonesian salad evokes memories of beach-side lunches in Bali, with its unusual combination of cool and spicy ingredients - great for summer entertaining.

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* and chopped roasted peanuts, to garnish

Satay sauce

1 tablespoon peanut oil
1 onion, finely chopped
2 garlic cloves, crushed
2 small red chillies, finely chopped
3 tablespoons crunchy peanut butter
2 tablespoons kecap manis* (Indonesian sweet soy sauce)
2 tablespoons lime juice
200ml coconut milk

Method

1.

Place coconut milk, palm sugar and fish sauce in a shallow saucepan and bring to the boil. Reduce heat to medium, add the chicken and poach gently for 8 minutes. Set aside to cool for 15 minutes. When cool enough to handle, shred and set aside. Discard cooking liquid (or cool and refrigerate for up to 2 days to use in laksas or curries).
2.

To make satay sauce, heat oil in a pan over low heat and add onion. Pan-fry for 1 minute until just softened, then add garlic, chilli, peanut butter, kecap manis, lime juice and coconut milk. Cook over very low heat for 5 minutes, stirring constantly until well combined. Set aside to cool. (This can be made in advance. Keep, covered, until ready to serve.)
3.

Bring a saucepan of salted water to the boil and add noodles. Cook for 2 minutes, add beans and cook for 1 minute. Drain and refresh under cold water.
4.

Arrange chicken, noodles, vegetables, egg and lettuce on each plate. Drizzle with satay sauce and garnish with fried onions and peanuts.