Another dish that can be eaten warm or cold, is Indonesian shredded spicy chicken. Every weekend I try to make big quantity dishes so that I can have them for a few days, especially now that I don’t have much time to cook during the day. I paired this dish with my Tempe Orek (Indonesian crisp sweet&sour Tempe), and it felt just like home. Because I made it in such a big quantity, feel free to adjust according to your servings. Hope you like this recipe and happy cooking!
Total time: 1-1.5 hour
1.6 kg chicken breast (about 8 chicken breasts)
To fry and blend
6 big chilies
3 small chilies
4 lemon grass, crush the bottom part to release the aroma
6 lime leaves
2 cm galangal, crushed
100 gr coconut milk, or 3 tbsp coconut powder+1 cup of water
2 tsp salt
3 tbsp sugar
1/3 cup water
- In a deep pot, boil chicken breast for about 15-20 minutes or until it’s cooked. place the chicken breast on a plate to cool down. You can use the left over water for soup if you want to. Shred chicken breast once it’s cooled down, using hand or fork.
- Prepare the ingredients to fry and blend. I like to take out the chilies’ seeds so it’s not too spicy and I can use more chilies to give the nice red color. But if you can take extra hot, feel free to skip this step.
- In a wok/cooking pan, heat up about 1 cup of vegetable oil on medium-high. Fry the chilies, shallots, and garlics for about 5 minutes until it’s half-cooked. Take it out and blend. Leave some small chunks if you like.
- In a wok/cooking pan, heat up a few spoons of vegetable oil on medium-high. Stir the blended ingredients, lemon grass, lime leaves, and galangal for 2-3 minutes until it’s fragrant.
- Throw in the shredded chicken, mix until it’s all covered with the sauce.
- Add in coconut milk, salt and sugar. Stir another 5 minutes on medium until the coconut milk is absorbed. Ready to serve.