- 400g Tegel Fresh Chicken Skinless Breast, chopped
- 1 clove garlic, crushed
- 2 Tbsp kecap manis (Indonesian sweet soy sauce)
- 2 tsp grated fresh ginger
- 2 Tbsp lime juice
Satay Sauce: - 1 Tbsp oil
- 2 cloves garlic, crushed
- 1 large red chilli, finely chopped
- 1 cup dry roasted peanuts, finely chopped
- 1 cup coconut cream
- 2 Tbsp brown sugar
- 2 Tbsp lime juice
- 2 Tbsp kecap manisĀ
Salad: - 150g dried egg noodles, cooked and drained
- 150g green beans, blanched and drained
- 1 cup bean sprouts
- 1 Lebanese cucumber, sliced
- 2 eggs, hard boiled and cut into quarters
- 1/4 cup roasted peanuts
- 1/4 cup coriander leaves
Method:
1. Combine the Tegel Fresh Chicken Skinless Breast, garlic, kecap manis, ginger and lime juice in a small bowl. Cover and refrigerate for 15 minutes.
2. Heat a dash of oil in a frying pan. Add the marinated chicken and cook for 8-10 minutes over medium heat or until cooked through. Alternatively cook on a preheated barbecue. Set aside to cool.
Satay Sauce:
1. Heat the oil in a small frying pan. Add the garlic and brown over medium heat. Add the chilli, peanuts, coconut cream, brown sugar, lime juice and kecap manis. Cook, stirring, for 5 minutes or until the sauce is thick. Set aside.
Salad:
1. Place the cooked noodles, green beans, bean sprouts, cucumber, egg quarters and chicken on a platter. Top with the satay sauce and garnish with roasted peanuts and coriander leaves.
Tips for Indonesian Chicken Salad (Gado Gado with Chicken):
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