Chicken gado gado

PT1H

First published in 2022
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Ingredients

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Sambal kacang

Chicken and vegetables

Garnish

1

To make the sambal kacang, heat the oil in a wok or frying pan over a medium heat. Once hot, add the peanuts

  • 3 tbsp of vegetable oil
  • 150g of peanuts, skin on
2

Cook the peanuts, stir frying, until they’re starting to colour. Remove from the pan with a slotted spoon and drain on kitchen paper

3

Add the garlic, makrut lime leaves, bird’s eye chillies and shrimp paste to the pan and cook until the garlic and chillies have softened. Lift everything out with a slotted spoon and drain on kitchen paper with the peanuts

4

Add the fried ingredients to a blender with the tamarind and kecap manis and blend to a coarse paste. Taste and add a pinch of salt, if necessary

5

In a saucepan, combine the palm sugar and 200ml water. Heat gently until the sugar is dissolved

  • 2 tbsp of palm sugar, or use brown sugar
6

Combine the peanut paste with the sugar mixture. Heat gently until thickened and slightly reduced. Add the lime juice, mix well to combine, and set aside

7

To cook the chicken, first place a frying pan over medium heat and, once hot, add a small splash of oil

  • 1 dash of vegetable oil
8

Add the chicken breasts to the pan - skin side down - and place a sheet of greaseproof paper over them. Top the paper with something heavy like a cast iron pan

9

Cook the chicken for 5-7 minutes, depending on their size. Then, flip the chicken breasts over and cook for a minute or so more until fully cooked through (if any liquid builds up in the pan, carefully pour this off during cooking)

10

To serve, arrange the vegetables on a platter with the chicken and garnish with sliced chilli and crispy shallots. Either drizzle the sambal over or serve it on the side

First published in 2022
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