Fiery Shredded Chicken Delight

Spicy Shredded Chicken (Suwir Ayam Pedas)

Ingredients:

“Link To Share” is your all-in-one marketing platform, making it easy and professional to direct your audience to everything you offer.

• Modern, customizable bio pages • Link shortening with advanced analytics • Interactive, brandable QR codes • Host static sites and manage your code • Multiple web tools to grow your business

Get started now and elevate your projects!

• 1 cup fried chicken, shredded
• 1 stalk lemongrass, bruised
• 1 cm ginger, bruised
• 2 kaffir lime leaves
• 1 red chili
• 2 green chilies
• 1 tablespoon water
• Oil for sautéing

For the Spice Paste:

• 5 shallots
• 3 garlic cloves
• A handful of bird’s eye chilies (to taste)
• Salt to taste
• Brown sugar to taste
• Chicken bouillon (Royco) to taste
• A pinch of MSG (optional)

Instructions:

1. Prepare the Spice Paste:

   • In a mortar and pestle, grind the shallots, garlic, and bird’s eye chilies into a smooth paste. You can also use a food processor if preferred.

2. Incorporate the Kaffir Lime Leaves:

   • Add the kaffir lime leaves to the spice paste. Lightly bruise them with the pestle; avoid grinding them completely.

3. Sauté the Paste:

   • Heat a generous amount of oil in a pan over medium heat. Add the spice paste along with the bruised lemongrass and ginger. Sauté until fragrant and the paste starts to darken.

4. Cook the Chilies:

   • Add the red and green chilies, chopped, to the pan. Continue to cook, stirring frequently, until the paste is well-cooked and aromatic.

5. Combine with Chicken:

   • Add the shredded chicken to the pan. Stir well to coat the chicken evenly with the spice paste.

6. Add Water and Simmer:

   • Pour in 1 tablespoon of water to help integrate the flavors. Stir the mixture until the water evaporates, and the oil begins to separate from the spices.

7. Adjust Seasoning:

   • Taste and adjust the seasoning with salt, brown sugar, chicken bouillon, and MSG if using. Continue to cook until the flavors meld and the oil has fully separated.

8. Finish and Serve:

   • Once the mixture is well-cooked and the oil has separated, remove from heat. Serve hot and enjoy your spicy shredded chicken!

Tips:

• Adjust the number of bird’s eye chilies according to your heat preference.
• For a richer flavor, you can add a splash of coconut milk during the cooking process.

Enjoy this flavorful and spicy shredded chicken as a delightful accompaniment to rice or as a filling for wraps and sandwiches.