Ayam Suir Rica Kemangi
Ingredients:
- 1/4 kg cooked chicken (shredded)
- 3 bunches of kemangi (lemon basil)
- Curly red chilies (as desired)
- Bird’s eye chilies (as desired)
- Equal parts red and white onions (adjust to taste)
- Kaffir lime leaves
- Cooking oil
- Sugar (to taste)
- Salt (to taste)
Steps:
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Begin by simmering the chicken in water until tender and the liquid has reduced significantly. Once cooked, shred the chicken into bite-sized pieces and set aside.
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Prepare the spice paste by blending together the red and white onions, along with the curly red chilies and bird’s eye chilies. The quantity of chilies can be adjusted based on your preferred level of spiciness.
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Heat a generous amount of cooking oil in a pan over medium heat. Add the blended spice paste and sauté until fragrant and the raw smell of the onions has dissipated.
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Tear the kaffir lime leaves into pieces and add them to the pan, allowing their aroma to infuse the oil and spice mixture.
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Pour in any remaining chicken broth from the initial cooking, allowing it to combine with the sautéed spices.
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Introduce the shredded chicken to the pan, mixing thoroughly to ensure the chicken is well-coated with the flavorful spice paste.
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Adjust the seasoning with sugar and salt to taste, balancing the flavors as desired.
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Gently fold in the kemangi (lemon basil), stirring until the leaves are wilted and well incorporated.
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Serve the Ayam Suir Rica Kemangi hot, and enjoy this aromatic and spicy Indonesian dish that pairs perfectly with steamed rice.
This recipe is a delightful combination of tender chicken, aromatic spices, and the fresh, herbal notes of kemangi, offering a vibrant and flavorful experience for any meal.
