Chicken Gado Gado

  • 26 May - 01 Jun, 2018
  • Mag The Weekly
  • Cookery


For the salad:

· 2 eggs

· 1 potato, peeled, washed

· 300g chicken

· 400g green beans, blanched

· 5g fresh coriander, chopped

· 30g green onion, sliced

· 50g bean sprouts

· Juice of ½ lime

For sauce:

· 100g peanuts

· 25g palm sugar

· 2g shrimp paste

· 3 birds-eye red chilli

· 2 cloves garlic

· 10g light soy sauce

· 3g tamarind pulp


Bring two pots with water to a boil. Place eggs in one and the potato and chicken in the other. When the eggs come to a boil, reduce the heat and simmer for 10 minutes until done. Remove from the stove and cool, then peel and cut in half.

When potato and chicken are ready, drain, cool down and slice both into bite size pieces. For the sauce, toast peanuts in a pan until golden then 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 a lime over the salad and serve.