Chicken gado gado salad
- 09.03.2017
- 552
This traditional Indonesian salad is a mix of raw and cooked vegetables, tofu, eggs, chicken and spicy peanut sauce.
Recipe «Chicken gado gado salad» presented in category Recipes / Appetiziers, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 500g baby cream delight potatoes, 200g green beans, trimmed, halved, 4 eggs, 2 tsp rice bran oil, 300g firm tofu, cut into 2cm cubes , 1/3 cup smooth peanut butter, 1 long red chilli, finely chopped, 165ml can light coconut milk , 1 1/2 tbsp kecap manis, 1 tbsp lime juice, 1 carrot, peeled into ribbons, 1 Lebanese cucumber, sliced into rounds, 80g baby spinach, 150g packet Steggles Just Eat It oven-roasted chicken slices, 1/3 cup bean sprouts, trimmed, 2 tbsp unsalted roasted peanuts, chopped.
Ingredients:
- 500g baby cream delight potatoes
- 200g green beans, trimmed, halved
- 4 eggs
- 2 tsp rice bran oil
- 300g firm tofu, cut into 2cm cubes
- 1/3 cup smooth peanut butter
- 1 long red chilli, finely chopped
- 165ml can light coconut milk
- 1 1/2 tbsp kecap manis
- 1 tbsp lime juice
- 1 carrot, peeled into ribbons
- 1 Lebanese cucumber, sliced into rounds
- 80g baby spinach
- 150g packet Steggles Just Eat It oven-roasted chicken slices
- 1/3 cup bean sprouts, trimmed
- 2 tbsp unsalted roasted peanuts, chopped
- Fresh coriander leaves, to serve
- Lime wedges, to serve
Instructions
- Using a fork, prick potatoes all over. Place in a microwave-safe dish with 2 tablespoons water. Cover with plastic wrap. Microwave on HIGH (100%) for 5 minutes. Add beans. Cover. Microwave on HIGH (100%) for a further 3 minutes or until potatoes are tender and beans are bright green. Drain. Thickly slice potatoes.
- Meanwhile, place eggs in a small saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium. Simmer gently for 4 minutes. Remove pan from heat. Carefully place eggs under cold running water to cool. Peel eggs and cut in half.
- Heat oil in a non-stick frying pan over medium-high heat. Add tofu. Cook, turning, for 2 minutes or until golden. Transfer to a paper towel-lined plate. Drain remaining oil from pan. Reduce heat to medium. Add peanut butter, chilli, coconut milk and kecap manis. Cook, stirring, for 5 minutes or until smooth and mixture has thickened slightly. Stir in lime juice.
- Arrange potato, beans, carrot, cucumber, spinach, chicken and tofu on plates. Drizzle with sauce and top with sprouts, peanuts and coriander. Serve with lime wedges.