Indonesian Chicken Floss: Savory Abon Ayam Recipe

Abon Ayam (Indonesian Spicy Chicken Floss)

Discover the savory delight of Abon Ayam, a flavorful Indonesian chicken floss similar to its beef counterpart, Abon Sapi. This versatile dish offers a unique blend of spices and textures, perfect for a variety of dishes from sandwiches to savory pastries. Follow these steps to create your own batch of Abon Ayam:

Ingredients:

• 1 kg chicken fillet (boiled and shredded)
• 300 ml coconut milk
• 5 kaffir lime leaves
• 2 bay leaves
• 1 thumb-sized piece of galangal
• 2 stalks lemongrass
• Sweet soy sauce (to taste)
• Granulated sugar (or palm sugar, to taste)
• Salt (to taste)
• Mushroom stock powder (to taste)

For the Spice Paste:

• 10 shallots
• 5 cloves garlic
• 1/2 tablespoon coriander seeds
• 3 candlenuts
• 1 thumb-sized piece of turmeric
• 1 thumb-sized piece of ginger

Instructions:

1. Prepare the Chicken:

   • Boil the chicken fillet until fully cooked. Once cooked, shred the chicken into fine pieces. For convenience, use a meat-specific blender to speed up this process.

2. Make the Spice Paste:

   • Blend or grind the shallots, garlic, coriander seeds, candlenuts, turmeric, and ginger into a smooth paste.

3. Cook the Spice Paste:

   • Heat a little oil in a pan over medium heat. Sauté the spice paste until it releases its aromatic fragrance.

4. Combine Ingredients:

   • Add the kaffir lime leaves, bay leaves, galangal, and lemongrass to the pan with the spice paste. Stir to incorporate the flavors.

5. Add Coconut Milk and Seasonings:

   • Pour in the coconut milk and add sweet soy sauce, granulated sugar (or palm sugar), salt, and mushroom stock powder. Stir well to mix all ingredients.

6. Simmer and Reduce:

   • Cook the mixture, stirring occasionally, until the liquid reduces and thickens. Continue to cook until the mixture becomes dry and the oil begins to separate.

7. Final Cooking:

   • For a slightly moist Abon Ayam, remove from heat once the mixture has thickened but is still somewhat wet. For a crispy version, continue cooking until the mixture is completely dry. If desired, you can fry the mixture in a small amount of hot oil until it becomes crispy.

8. Serve and Store:

   • Divide the finished Abon Ayam into two portions: one moist and one crispy. The moist version is ideal for filling sandwiches or steamed buns (bakpao), while the crispy version makes a great crunchy topping or snack.

Enjoy your homemade Abon Ayam as a versatile and delicious addition to various dishes. Its rich, aromatic flavors are sure to enhance any meal!