Chicken gado gado

Instructions

1. Step 1

   To make the sambal kacang, heat the oil in a wok or frying pan over a medium heat. Once hot, add the peanuts

2. Step 2

   Cook the peanuts, stir frying, until they’re starting to colour. Remove from the pan with a slotted spoon and drain on kitchen paper

3. Step 3

   Add the garlic, makrut lime leaves, bird’s eye chillies and shrimp paste to the pan and cook until the garlic and chillies have softened. Lift everything out with a slotted spoon and drain on kitchen paper with the peanuts

4. Step 4

   Add the fried ingredients to a blender with the tamarind and kecap manis and blend to a coarse paste. Taste and add a pinch of salt, if necessary

5. Step 5

   In a saucepan, combine the palm sugar and 200ml water. Heat gently until the sugar is dissolved

6. Step 6

   Combine the peanut paste with the sugar mixture. Heat gently until thickened and slightly reduced. Add the lime juice, mix well to combine, and set aside

7. Step 7

   To cook the chicken, first place a frying pan over medium heat and, once hot, add a small splash of oil

8. Step 8

   Add the chicken breasts to the pan - skin side down - and place a sheet of greaseproof paper over them. Top the paper with something heavy like a cast iron pan

9. Step 9

   Cook the chicken for 5-7 minutes, depending on their size. Then, flip the chicken breasts over and cook for a minute or so more until fully cooked through (if any liquid builds up in the pan, carefully pour this off during cooking)

10. Step 10

    To serve, arrange the vegetables on a platter with the chicken and garnish with sliced chilli and crispy shallots. Either drizzle the sambal over or serve it on the side