Ayam Suwir (Shredded Chicken) Recipe
Ingredients:
- 300 grams chicken breast
- 65 ml thick coconut milk
- Water, as needed
- 1 stalk lemongrass (bruised)
- 3 cm galangal (bruised)
- 2 bay leaves
- 2 tablespoons tamarind water
- Sugar, to taste
- Salt, to taste
Spice Paste for Boiling the Chicken:
- 3 cloves garlic
- 1/4 teaspoon coriander seeds
- Galangal
- 2 kaffir lime leaves
Spice Paste for Shredded Chicken:
- 5 shallots
- 2 cloves garlic
- 8 red chilies
- 1/4 teaspoon roasted shrimp paste
Instructions:
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Prepare the Chicken:
- Clean the chicken breast thoroughly. In a pot, boil the chicken with the spice paste for boiling (garlic, coriander seeds, galangal, and kaffir lime leaves) until the chicken is fully cooked. Remove the chicken from the pot and let it cool. Shred the chicken into small pieces and set aside.
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Prepare the Spice Paste for Shredded Chicken:
- Using a mortar and pestle or a food processor, blend the shallots, garlic, red chilies, and roasted shrimp paste into a smooth paste.
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Cooking the Shredded Chicken:
- Heat a little oil in a pan over medium heat. Sauté the spice paste for shredded chicken until it becomes fragrant.
- Add the bruised lemongrass, galangal, bay leaves, water, and thick coconut milk to the pan. Stir well and bring to a boil.
- Add the shredded chicken to the pan. Stir to combine and season with salt and sugar to taste. Adjust the seasoning as needed.
- Continue to cook until the liquid has reduced and the spices are well absorbed into the chicken. The chicken should be tender and flavorful.
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Serve:
- Once the liquid has mostly evaporated and the flavors have melded together, remove the pan from the heat.
- Serve the Ayam Suwir warm with steamed rice or as part of a larger meal.
Enjoy this delightful Indonesian dish, rich with aromatic spices and creamy coconut flavors, perfect for a delicious and satisfying meal.
