Ingredients
Equipment
Method
Preparing the Chicken
- Combine the room-temperature water and bouillon cube in a saucepan as best you can. Add the chicken, ensuring it's fully submerged.
- Turn the heat to high and bring the water to a rolling boil. Once boiling, reduce the heat to a slow simmer. Let the chicken cook for 10 minutes.
- After 10 minutes, turn off the heat, cover the pan, and let the chicken sit for an additional 10 minutes. Make sure the chicken is at least 74ºC (165º F).
- Put the chicken in a bowl, and shred it, using a hand mixer with beaters attached. After shredding the chicken, give it a rough chop, to make sure none of the pieces are too long.
- Let the chicken cool off
Making the Kip Saté Salade
- Start by slicing the shallot into thin quarter moons.
- Next, slice the dark green parts of the spring onion. Combine these with your shredded chicken in a mixing bowl.
- In a large bowl, add the peanut sauce. If you want a little bit more of an Indonesian flavor, you can add a splash of Ketjap Manis to enhance the sauce's flavor with a hint of sweetness and Indonesian influence. Mix the chicken and vegetables thoroughly with the peanut sauce until well combined.
- Cover the bowl with plastic wrap and refrigerate the salad for at least an hour. This allows the flavors to meld together, enhancing the taste of the salad.
