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Receta Chicken Gado Gado
by Global Cookbook

Chicken Gado Gado
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  Raciónes: 6

Ingredientes

  • 1 x chicken - (3 lbs) cooked, bones removed, meat cut bite-size pcs
  • 1/2 x Chinese cabbage shredded
  • 13 ounce small new potatoes cooked, cooled
  • 1 sm cucumber cut julienne
  • 6 1/2 ounce carrots peeled, and cut into julienne
  • 1 1/2 c. bean sprouts rinsed and liquid removed
  • 3/4 c. sliced shallots
  • 1/4 c. coriander (cilantro) sprigs for garnish
  • 1 Tbsp. extra virgin olive oil
  • 1 x onion finely minced
  • 1 x garlic clove crushed
  • 1 Tbsp. curry pwdr
  • 1 Tbsp. brown sugar Juice of 1/2 lemon
  • 1 Tbsp. soy sauce
  • 2 tsp white wine vinegar
  • 1 tsp warm chili sauce
  • 1/4 c. dry sherry
  • 1/2 c. crunchy peanut butter
  • 1 c. coconut lowfat milk

Direcciones

  1. Arrange the vegetables in layers on a large serving platter in the order in that they are listed. Top with the chicken. Chill the platter till needed.
  2. Dressing: Heat the oil in a pan over medium heat. Add in the onion and garlic and cook for a few min till the onion is soft. Add in all of the remaining dressing ingredients, except the peanut butter and coconut lowfat milk. Simmer over low heat for 5 min.
  3. Add in the peanut butter and coconut lowfat milk and stir till well combined. Simmer over low heat for about 3 min, or possibly till the sauce thickens slightly. Cover the surface of the sauce with plastic wrap and allow to cold to room temperature.
  4. Just before serving, spoon the sauce over the assembled salad and garnish with the coriander (cilantro) sprigs.
  5. This recipe yields 6 servings.