Chicken gado gado
Ingredients
Sambal kacang
- 3 tbsp of vegetable oil
- 150g of peanuts , skin on
- 3 garlic cloves , roughly chopped
- 2 makrut lime leaves
- 2 bird's eye chillies , finely chopped
- 1 tsp shrimp paste, preferably Indonesian terasi or belacan
- 1 tbsp of tamarind pulp
- 1 tbsp of kecap manis
- salt
- 2 tbsp of palm sugar, or use brown sugar
- 1 dash of lime juice
Chicken and vegetables
- 1 dash of vegetable oil
- 2 chicken breasts , skin on
- 1/4 Chinese cabbage , shredded
- 100g of green beans , blanched
- 1 carrot , cut into matchsticks
- 1/2 cucumber , sliced on an angle
- 100g of tenderstem broccoli , blanched
- 50g of beansprouts, blanched
- 100g of radishes
Garnish
- 2 bird's eye chillies
- 1 handful of crispy shallots
Method
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
Cook the peanuts, stir frying, until they’re starting to colour. Remove from the pan with a slotted spoon and drain on kitchen paper
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
- 3 garlic cloves , roughly chopped
- 2 makrut lime leaves
- 2 bird's eye chillies , finely chopped
- 1 tsp shrimp paste, preferably Indonesian terasi or belacan
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
- 1 tbsp of tamarind pulp
- 1 tbsp of kecap manis
- salt
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
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
- 1 dash of lime juice
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
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
- 2 chicken breasts , skin on
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)
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
- 1/4 Chinese cabbage , shredded
- 100g of green beans , blanched
- 1 carrot , cut into matchsticks
- 1/2 cucumber , sliced on an angle
- 100g of tenderstem broccoli , blanched
- 50g of beansprouts, blanched
- 100g of radishes
- 2 bird's eye chillies
- 1 handful of crispy shallots
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Chicken gado gado
