Ayam Suwir: Indonesian Shredded Chicken
Ingredients:
- 1 kg chicken breast
- 7 shallots
- 4 garlic cloves
- 1 thumb-sized piece of ginger
- 1/2 oz red chilies
- 1 thumb-sized piece of turmeric
- 1 thumb-sized piece of galangal
- 2 teaspoons salt
- 1/2 thumb-sized piece of kencur (optional)
- 1 teaspoon palm sugar
- 1/2 teaspoon seasoning powder (optional)
- 2 stalks lemongrass
- 2 kaffir lime leaves
Instructions:
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Prepare the Chicken: Begin by boiling the chicken breast in a pot of water until fully cooked. Once done, shred the chicken into bite-sized pieces and set aside.
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Make the Spice Paste: Using a food processor or mortar and pestle, grind together the shallots, garlic, ginger, red chilies, turmeric, and galangal into a smooth paste. If using kencur, add it to the paste.
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Cook the Spice Paste: In a large skillet, heat a little oil over medium heat. Add the spice paste and sauté until fragrant, which should take about 3-5 minutes. Add a splash of water to the pan to help the paste cook evenly.
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Combine Chicken and Paste: Add the shredded chicken to the skillet with the spice paste. Stir well to coat the chicken with the spices.
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Simmer and Season: Add the lemongrass and kaffir lime leaves to the skillet. Cook the mixture, stirring occasionally, until the liquid reduces and the flavors meld together, about 10-15 minutes. Adjust seasoning with salt, palm sugar, and optional seasoning powder to taste.
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Final Touches: Once the chicken is well-coated with the spice paste and most of the liquid has evaporated, remove from heat. Discard the lemongrass and kaffir lime leaves before serving.
Enjoy your Ayam Suwir as a flavorful topping for rice, or as part of a delicious Indonesian meal.
