Indonesian chicken with gado gado
Ingredients :
- 1/4 cup kecap manis
- 2 garlic cloves, crushed
- 1 Coles RSPCA approved whole chicken extra large
- 12 chat potatoes, halved
- 3 eggs
- 500g green beans
- 4 cups shredded white cabbage
- 200g bean sprouts
- 200ml coconut cream
- 1/3 cup peanut butter
- 1/2-1 teaspoon mild curry powder
Method :
Preheat oven
to 180. Combine 2 tablespoons of the kecap manis and garlic in a small bowl.
Rinse the chicken and cavity with cold running water. Pat dry with paper towel.
Place in a baking dish. Spread the kecap manis mixture all over the chicken.
Roast, brushing occasionally with the dish juices, for 1 ½ hours or until the
juices run clear when a skewer is inserted into the thigh.Cover with foil if
overbrowning.
Meanwhile,
bring a large saucepan of water to the boil. Add the potatoes and cook for 3
minutes. Add the eggs. Cook for a further 9 minutes, adding the beans in the
last 3 minuets. Drain. Peel the eggs. Cut the potato pieces in half. Cut the
eggs into quarters. Toss the cabbage, bean sprouts, potato and beans on a large
platter. Season with salt and pepper. Top with the egg.
Place the
coconut cream, peanut butter, curry powder and remaining kecap manis in a small
saucepan over medium heat. Cook, whisking often, for 3-4 minutes or until
smooth and the sauce comes to the boil. Season with salt and pepper.
Cut the
chicken into pieces and place on a serving platter. Drizzle half of the satay
sauce over the salad and serve the remaining sauce on the side.
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