Spicy Shredded Chicken

About this recipe

Ayam suwir pedas is practical for lunch boxes: poach, shred, then toss in a fragrant chili paste until fairly dry.

Shredding helps every strand catch the spice. It also works as a lumpia filling or a side for nasi kuning.

Cook it on the dry side if it needs to travel until midday.

Prep & cook time

• Prep15 minutes
• Cook25 minutes
• Total40 minutes
• Servings4 servings
• LevelEasy

Tools you need

• Pot
• Skillet
• Blender

Ingredients

• 500 g boneless chicken breast or thigh
• 6 red chilies
• 5 bird’s-eye chilies, to taste
• 6 shallots
• 4 garlic cloves
• 2 kaffir lime leaves
• 1 lemongrass stalk, bruised
• 1 teaspoon salt
• 1/2 teaspoon sugar
• 2 tablespoons oil
• Water for poaching

Directions

1. Poach the chicken until cooked. Cool slightly and shred.
2. Blend the chilies, shallots, and garlic.
3. Sauté the paste with lime leaves and lemongrass until fragrant.
4. Add the shredded chicken, salt, and sugar. Toss well.
5. Cook until the spice is absorbed and the mix is fairly dry.
6. Serve with rice or use as a filling.

Kitchen tips

Serve with

• Steamed rice
• Yellow rice
• Fresh vegetables
• Boiled eggs

How to store

Keeps 3 days refrigerated in an airtight box.

Common mistakes

• Leaving the chicken too wet so the spice turns soupy.
• Shredding into chunks that are too large.
• Under-frying the paste so it tastes raw.