Ayam Suwir Jamur: Indonesian Shredded Chicken & Mushroom Recipe

Introduction

Ayam Suwir Jamur, a beloved dish originating from Indonesia, offers a harmonious blend of tender shredded chicken and earthy mushrooms infused with a vibrant spice paste. This dish exemplifies the rich culinary traditions of Southeast Asia, characterized by bold flavors, aromatic herbs, and a delightful balance of heat and sweetness. Crafted to satisfy both comfort food cravings and culinary curiosity, this recipe is perfect for those seeking a hearty, flavorful meal that can be enjoyed on any day of the week. As featured on Love With Recipes, this dish combines simplicity in preparation with layers of complex flavors, making it suitable for both novice cooks and seasoned chefs eager to explore Indonesian cuisine.

Time

• Preparation Time: 20 minutes
• Cooking Time: 30 minutes
• Total Time: Approximately 50 minutes

Needed Equipment

• Large pot or saucepan for boiling chicken
• Strainer or slotted spoon for removing chicken
• Cutting board and sharp knife
• Mixing bowls for preparing ingredients
• Blender or food processor for spice paste
• Frying pan or wok for sautéing
• Spatula or wooden spoon for stirring
• Grater or shredding tool for mushrooms and chicken
• Measuring spoons for spices and seasonings
• Kitchen tongs or ladle for serving
• Serving plates or bowls for presentation

Tags

• Indonesian cuisine
• Chicken dishes
• Mushroom recipes
• Spicy
• Comfort food
• Healthy
• Easy to make

Serving Size

This recipe yields approximately 4 to 6 servings, making it ideal for family dinners, small gatherings, or meal prep for the week.

Difficulty Level

Intermediate — requires basic cooking skills such as boiling, shredding, blending, and sautéing. The steps are straightforward but require attention to detail to ensure flavors meld harmoniously.

Allergen Information

This dish contains:

• Garlic and onions (shallots) — potential allergens for some
• Chilies — may cause allergic reactions or sensitivities
• Cross-contamination risks in mushrooms if not cleaned properly

Note: This recipe is gluten-free and can be made vegan by substituting chicken with tofu or tempeh, and adjusting seasonings accordingly.

Dietary Preference

• Gluten-Free: Yes
• Vegan/Vegetarian: Can be adapted
• Low Carb: Yes, if served without rice or bread

Course

Main Course

Cuisine

Indonesian

Ingredients

Protein and Vegetables

Spice Paste

Instructions

Step 1: Preparing the Chicken

Start by selecting high-quality chicken breast fillets. Place the chicken in a large pot and cover with cold water, ensuring the water level is at least an inch above the chicken to facilitate even cooking. Add a pinch of salt if desired for flavor. Bring the water to a gentle boil over medium-high heat. Once boiling, reduce the heat to low and let the chicken simmer gently for approximately 15-20 minutes, or until the chicken is cooked through and tender. You can check for doneness by piercing the thickest part with a fork or knife; the juices should run clear, and the meat should be opaque throughout.

After cooking, remove the chicken from the hot water using tongs or a slotted spoon. Transfer the chicken to a plate or cutting board and allow it to cool slightly. Once cooled enough to handle, shred the chicken into bite-sized pieces using two forks or your fingers if clean. The shredded chicken should be juicy and tender, with no dry or stringy parts.

Step 2: Preparing the Mushrooms

While the chicken cools, focus on preparing the mushrooms. Select fresh mushrooms and rinse thoroughly under cold running water to remove any dirt or debris. Use a soft brush if needed for stubborn dirt. Pat the mushrooms dry with a clean kitchen towel or paper towels. Using a sharp knife, slice the mushrooms thinly or shred them into small pieces, matching the size of the shredded chicken for uniformity in texture. This ensures that when cooked together, the flavors meld seamlessly and each bite contains a balanced mix of protein and earthy mushroom flavor.

Step 3: Making the Spice Paste

In a blender or food processor, combine the peeled shallots, garlic cloves, bird’s eye chilies, and red chilies. Blend until a smooth, homogeneous paste forms. If the mixture is too thick or not blending smoothly, add a small amount of water or oil to facilitate blending. The spice paste is the core flavor component of this dish, providing heat, sweetness, and aromatic depth. For a milder version, reduce the number of bird’s eye chilies or remove the seeds to lessen the heat. Conversely, for a spicier dish, add more chilies or use a hotter variety.

Step 4: Sautéing the Spice Paste

In a wok or large frying pan, heat about one tablespoon of vegetable oil over medium heat. Once hot, add the prepared spice paste. Sauté the paste, stirring constantly with a spatula or wooden spoon, until fragrant and slightly darkened, approximately 3-5 minutes. This step is crucial as it releases essential oils and develops the depth of flavor characteristic of Indonesian cuisine. Be cautious not to burn the paste; adjust the heat as necessary and stir continuously to prevent sticking or burning.

Step 5: Combining Aromatics and Main Ingredients

Once the spice paste is fragrant, add the bay leaves and kaffir lime leaves. Stir to combine and allow the herbs to release their aroma into the spice mix. Next, incorporate the shredded chicken and mushrooms into the pan. Mix thoroughly to ensure that each piece is coated evenly with the aromatic spice mixture. Cook the mixture for an additional 5-7 minutes, stirring occasionally, to allow the flavors to meld and the mushrooms to soften further. This step also allows the dish to absorb the flavors of the herbs and spices, enhancing its complexity.

Step 6: Seasoning and Final Adjustments

Season the dish with sugar, salt, and freshly ground black pepper. Taste the mixture and adjust the seasoning to your preference. The sugar balances the heat and acidity, while the salt enhances overall flavor. Remember that the seasoning should be harmonious; avoid over-salting, as you can always add more later. If you prefer a touch of acidity, a splash of lime juice or a dash of fish sauce can be incorporated at this stage for added depth.

Step 7: Serving

Once the dish is thoroughly cooked and flavors are well integrated, remove from heat. Serve hot, ideally with steamed rice or crusty bread to soak up the flavorful sauce. Garnish with fresh herbs such as cilantro or sliced green onions if desired. This dish pairs beautifully with simple side dishes that complement its bold flavors, like sautéed greens or pickled vegetables.

Preparation Tips

• Ensure chicken is fully cooked and shredded uniformly for even flavor distribution.
• Adjust chili quantity based on spice tolerance; start small and add more if desired.
• Use fresh herbs and high-quality spices for the best flavor profile.
• If you prefer a less oily dish, reduce the amount of oil used for sautéing.
• For a more intense flavor, let the spice paste sit for 10-15 minutes before cooking to allow the flavors to deepen.
• Always taste and adjust seasoning at the end for optimal balance.

Nutritional Information

Tips and Tricks

• For a smokier flavor, add a pinch of smoked paprika or charred shallots during blending.
• Freeze leftover spice paste in small portions for quick preparation in future recipes.
• If you prefer a wetter dish, add a splash of chicken broth or water during cooking.
• Use a mortar and pestle for authentic flavor if available, especially for grinding the spices and herbs.
• Incorporate vegetables like bell peppers or carrots for added crunch and nutrition.

Add-ons

• Fried shallots or crispy garlic for garnish
• Chopped fresh cilantro or green onions
• Sliced red chili for extra heat
• Hard-boiled eggs, sliced, as a protein boost
• Tofu or tempeh for a vegetarian version

Side Dishes

• Steamed jasmine rice or basmati rice
• Indonesian-style sambal or chili paste
• Fried or sautéed greens like bok choy or spinach
• Pickled vegetables such as carrots and cucumbers
• Crackers or crusty bread to scoop up the dish

Improvements and Variations

• Integrate coconut milk during sautéing for a creamy variation
• Add chopped lemongrass or galangal to the spice paste for enhanced aroma
• Use different types of mushrooms for different textures and flavors
• Include a splash of soy sauce or fish sauce for umami depth
• Make it spicier by increasing the number of bird’s eye chilies or adding chili oil

Save and Store

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a pan over low heat or microwave until heated through. For longer storage, freeze in portions for up to 1 month. To prevent freezer burn, wrap tightly with plastic wrap or vacuum seal. Reheat thoroughly before serving.

FAQ

Can I substitute chicken with other proteins?

Absolutely. Tofu, tempeh, shrimp, or even beef can be used. Adjust cooking times accordingly. For vegetarian versions, replace chicken with firm tofu or tempeh, and consider adding additional vegetables for texture.

How spicy is this dish?

The dish can be mildly spicy to very spicy depending on the number and type of chilies used. Bird’s eye chilies are quite hot; reduce the amount or remove seeds for milder flavor.

Can I make this dish ahead of time?

Yes, preparing the spice paste in advance and storing it in the refrigerator or freezer can save time. The flavors also deepen when resting, so it can taste even better the next day.

Is this dish suitable for special diets?

Yes, it’s naturally gluten-free and can be adapted for vegan diets. Be mindful of the seasoning and ingredients used.

Conclusion

Ayam Suwir Jamur exemplifies the vibrant, aromatic, and satisfying qualities of Indonesian comfort food. Its layered flavors, from spicy and savory to slightly sweet, create a balanced and memorable dish. Perfect for bringing a taste of Southeast Asia to your home, this recipe is versatile, easy to adapt, and pleasing to a wide range of palates. Whether served as a main course over rice or as a flavorful filling in wraps, it promises to be a delightful addition to your culinary repertoire. For more such authentic recipes and culinary insights, visit Love With Recipes, where every dish is crafted with passion and precision.

References

• Indonesian Food & Cookery by N. G. S. S. N. R. Prasad
• The Food of Indonesia by Heinz von Holzen