Spicy Shredded Indonesian Chicken
Ingredients
- Kampung chicken
- Salt (for seasoning)
- Pepper (for seasoning)
- Cooking oil
Spice paste
- Garlic 5 cloves
- Shallots 6 cloves
- Curly chilies (to taste)
- Shrimp paste (a little)
Accompaniments
- Lemongrass 1 stalk (bruised)
- Galangal (bruised)
- Bay leaves 4 leaves
- Coconut milk 100-150 ml
- Sugar (a little)
- Mushroom stock powder (optional)
Preparation
Remove the skin from the kampung chicken, season with salt and pepper, steam until cooked, then shred the meat and reserve the steaming liquid.
Sauté the spice paste and accompaniments with a little cooking oil until fragrant.
Add the shredded chicken and stir well.
Pour in the reserved steaming liquid and cook until it is absorbed into the chicken; if short on liquid, add a little water.
Add salt and a little sugar; optionally, add a little mushroom stock powder.
Add the thick coconut milk, stir evenly, and cook until the coconut milk is absorbed into the chicken.
Adjust seasoning to taste.
Serving suggestions
Serve the spicy shredded chicken with warm rice.
