You can use any type of left-over chicken (roast, steamed or fried)
for this delightfully tangy chicken salad. ##
1
whole chicken, weighing about 1.2 kg (2,5 lb)
1 cup spice paste for chicken
1/2 cup Sambel Tomat
3 tablespoons freshly squeezed lime juice
Rub the
chicken outside and inside with the spice paste. Place on wire rack
in oven and roast at 180° C (350 ° F) until done. When cool, remove
and discard the skin. Remove meat from bones and shred by hand into
fine strips. Combine chicken strips with remaining ingredients. Mix
well and season to taste. Serve at room temperature with steamed rice.
Helpful
hints : Should there be any left-over chicken, it can be mixed
with mashed potato and made into patties; just shallow fry them in a
little hot oil until golden. The use of potato is not strictly Balinese,
but the result is very good.
