Gado-gado salad with chicken

Recipes / Salads

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.

Recipe «Gado-gado salad with chicken» presented in category Recipes / Salads, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 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 tbsp peanut oil, 1 onion, finely chopped.

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 tbsp peanut oil 
  • 1 onion, finely chopped 
  • 2 garlic cloves, crushed 
  • 2 small red chillies, finely chopped 
  • 3 tbsp crunchy peanut butter 
  • 2 tbsp kecap manis* 

Instructions

  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.