Cooked - Nichol's Satay Chicken Salad

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Nichol's Satay Chicken Salad

1.0

1 packet of instant flat egg noodles

1 bunch spring onions, sliced long

2 carrots, julienned

1 head of broccoli, cut into florets, blanched and refreshed, still firm to the bite

1 red pepper, finely sliced

1 red onion, finely sliced

1 packet snow pea shoots, chopped in half

1 packet of mung beans

White sesame seeds

Black sesame seeds

½ a packet coriander

½ a packet mint

5 boneless chicken thighs, medium diced

1 knob of ginger

2 stalks lemongrass, thinly sliced

1 Tbsp ground turmeric

2 cloves garlic, peeled, sliced

1 medium onion, peeled and sliced

¼ cup brown sugar

1½ tsp salt

¼ tsp dark soy

¼ cup vegetable oil

1 Tbsp ground coriander

1 Tbsp ground cumin

5 long red dried chillies soaked in boiling water until soft then drained

1 stalk lemongrass, thinly sliced (use pale part only and remove any dry outer layers)

1 Tbsp tamarind paste (from a jar)

250ml water

2 tsp lime juice

125g salted, roasted, crushed peanuts

Cook noodles by covering with boiling water and letting them sit.
Prepare the vegetables.
Puree all the chicken ingredients except chicken. Mix through chicken and marinate for five hours, then cook on a hotplate or in a pan.
Puree the first six ingredients of the sauce.
Add to a pot and cook on low for a long time until it is a dark red colour, very little steam is coming out of the pot and the oils have split from the solids.
Add the remaining ingredients and simmer until the required thickness. Taste and adjust flavours.
To serve: chop herbs. Mix everything together except sauce and sesame seeds.
Layer the salad adding sauce at each layer and top with the sesame seeds.

Course🍽️Main Course

Diets🥩Carnivore...

Category🥗Salad

CuisineAsian

Occasions📆Everyday🏞️Picnic🍲Potluck

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 110 weeks ago

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