Ayam Suwir Kecap (Spicy Shredded Chicken)
Ingredients:
- 1/2 kg chicken breast
- 5 shallots
- 2 cloves garlic
- 3 red chili peppers
- 1 bird’s eye chili (optional, for extra heat)
- 1 candlenut
- 1 piece galangal, smashed
- 1 stalk lemongrass, smashed
- 1 bay leaf
- 2 kaffir lime leaves
- 1 teaspoon salt
- 1/2 teaspoon granulated sugar
- Ground black pepper, to taste
- Flavor enhancer (optional)
- Sweet soy sauce (kecap manis)
- 200 ml water
- Cooking oil
Instructions:
-
Prepare the Chicken:
Begin by boiling the chicken breast in water until fully cooked. Once tender, remove and drain the chicken, then lightly fry it to achieve a slightly crispy texture. Shred the chicken into thin strips and set aside. -
Blend the Spices:
In a blender or food processor, combine the shallots, garlic, red chili peppers, bird’s eye chili (if using), and candlenut. Blend into a smooth paste. If you prefer a milder dish, omit the bird’s eye chili. -
-
Cook the Spices:
Heat a generous amount of cooking oil in a pan over medium heat. Add the blended spice paste, followed by the smashed galangal, lemongrass, bay leaf, and kaffir lime leaves. Sauté until the mixture becomes aromatic and the oil starts to separate from the paste. -
Combine and Simmer:
Add the shredded chicken to the pan and stir well to coat the chicken with the spice mixture. Pour in the water and sweet soy sauce. Season with salt, granulated sugar, and ground black pepper to taste. If using, add the flavor enhancer at this stage. -
Finish Cooking:
Continue to cook over medium heat, stirring occasionally, until the liquid reduces and the chicken is well-coated with the rich, spicy sauce. Adjust seasoning as needed. -
Serve:
Serve the Ayam Suwir Kecap hot with steamed rice, pickles, and prawn crackers for a complete and satisfying meal.
Enjoy the tantalizing flavors and the perfect balance of spice in this delightful Indonesian dish! 😊
