Spicy Indonesian Shredded Chicken with Sambal Matah
Ingredients
- 4 stalks lemongrass (white part only)
- 8 shallots
- 15 bird's eye chilies
- 4 kaffir lime leaves
- Juice of 4 key limes
- 4 tablespoons hot oil
- Salt to taste
- Sugar to taste
- 350 grams chicken breast fillet
- Juice of 3 key limes
- 4 cloves garlic, grated
- Pepper to taste
- Mushroom seasoning to taste
Preparation
Wash the chicken breast under running water and drain.
Marinate the chicken with juice of 3 key limes, grated garlic, a little salt, pepper, and mushroom seasoning. Refrigerate for about 3 hours.
Fry the chicken until cooked, then remove and drain, reserving the hot oil.
Finely slice the lemongrass (white part), shallots, bird's eye chilies, and kaffir lime leaves.
Place the sliced ingredients in a bowl and mix with juice of 4 key limes, a little salt, and sugar. Massage until well combined using gloved hands.
Pour the reserved hot oil from frying the chicken over the mixture and stir well.
Shred the cooked chicken and mix it thoroughly with the sambal matah.
Taste and adjust seasoning for the right balance of spicy, salty, sweet, and fresh flavors, then serve.
