Poached Chicken Gado-Gado - cooking recipe

Ingredients

None None FOR THE SAUCE
1 1/3 cups unsalted roasted peanuts
2 None shallots, chopped
1/2 None green onion, chopped
2 cloves garlic, crushed
1 tbsp chopped lemongrass
1 tbsp shrimp paste
1 tsp red pepper flakes
1 tbsp soy sauce
1/2 tsp sugar
1 cup coconut milk
2 None limes, juiced
None None FOR THE BLANCHED VEGETABLES
4 oz green beans, trimmed and halved diagonally
1 large carrot, peeled and cut into matchsticks
1/2 small cauliflower, cut into florets
2 medium potatoes, peeled and cut into 1/4-inch cubes
None None FOR THE POACHED CHICKEN
1 cup light soy sauce
1 large whole boneless skinless chicken breast
None None TO FINISH
1 cup bean sprouts
1 None green onion, finely sliced
1/4 None cucumber, cut into matchsticks
3 None eggs, hard-boiled, peeled, quartered
1/2 cup mixed fresh mint and cilantro leaves

Preparation

For the peanut sauce, place peanuts, shallots, green onion, garlic, lemongrass, shrimp paste, red pepper flakes, soy sauce, sugar and 2 tbsp water in a blender and pulse until smooth. Transfer to a large, heavy-bottomed saucepan; bring to a boil on high heat. Boil for 2-3 mins, then add coconut milk and 3/4 cup water. Return to a boil. Reduce heat to low; simmer for 10 mins. Taste and adjust seasoning. Add lime juice. Set aside (or refrigerate for up to 3 days).
For the blanched vegetables, bring a saucepan of water to a boil. Blanch the beans and carrot and for 1 min. Remove with a slotted spoon and refresh in a bowl of iced water.
Add cauliflower florets to the boiling water and cook for 2 mins. Remove with a slotted spoon and add to the bowl of iced water.
Add diced potatoes to boiling water and cook for 8 mins, or until softened. Drain and transfer to a large bowl.
Drain vegetables from iced water. Pat dry with a tea towel and add to potatoes. Set aside.
For the poached chicken, place soy sauce in a small saucepan and bring to a boil. Add the chicken. Reduce heat to low; simmer for 10-12 mins, or until cooked through. Remove with a slotted spoon and place on a tray to cool for a few mins. Slice and add to vegetable mixture.
To finish, add bean sprouts, green onion, cucumber and eggs to chicken and vegetables. Add enough peanut sauce to coat. Garnish with mint and cilantro.