Chicken Gado Gado

  • 22 Sep - 28 Sep, 2018
  • Mag The Weekly
  • Cookery


For salad:

· 2 eggs

· 1 potato, peeled, washed

· 300gm chicken

· 1 packet (400gm) green beans, blanched

· 5gm fresh coriander, chopped

· 30gm green onion, sliced

· 50gm bean sprouts

· Juice of ½ lime

For source:

· 100gm peanuts

· 25gm palm sugar

· 2gm shrimp paste

· 3 red chilli

· 2 cloves garlic

· 10gm light soy sauce

· 3gm tamarind pulp

· 100gm hot water


Bring two pots with water to a boil. Place eggs in one and potato and chicken in the other. When the eggs come to a boil, reduce the heat and simmer for 10 minutes till done. Remove from fire and cool, then peel and cut in half. When potato and chicken are ready, drain and cool down. Slice both into bite-size pieces. For the sauce, toast peanuts in a pan until golden. Place into a food processor with sugar, shrimp paste, chilli and garlic. Blitz until smooth; if necessary, add a bit of hot water and soy sauce to make it smooth. Transfer to a bowl and incorporate the soy sauce and tamarind. Adjust the thickness with water. Pour some of the sauce on the plate in a semi circle. Arrange the chicken, potato, egg and green beans on top. Garnish with herbs, green onion and bean sprouts. Squeeze lime juice over the salad and serve.