Ayam Suwir Santan - Shredded Chicken in Coconut Milk

5.0 from 7 reviews

Author: Anita Jacobson

Categories: Main Dish

Cuisines: Indonesian

Ingredients: Chicken

Prep Time: 15 mins

Cook Time: 25 mins

Total Time: 40 mins

Serves: 4

Ingredients

• 2 chicken breasts (~ 450 gram/1 lb), cut into thin slices
• 200 ml (1/2 can) coconut milk
• 300 ml water
• 3 Indonesian bay leaves (Indonesian: daun salam), omit if you don't have these
• 2 teaspoon palm sugar (Indonesian: gula Jawa), or use coconut sugar
• 1 teaspoon salt
• 1 teaspoon ground coriander (Indonesian: bubuk ketumbar)
• Grind the following into spice paste
• 75 gram shallot (Indonesian: bawang merah)
• 2 cloves garlic (Indonesian: bawang putih)
• 2 candlenuts (Indonesian: kemiri), or an equal amount of macadamia
• 2 lemongrass (Indonesian: sereh), white parts from lower 3 inches of lemongrass stalks (*)
• 1 inch galangal (Indonesian: lengkuas)

Instructions

1. Cook the chicken. Place thinly sliced chicken breast, along with the rest of the ingredients, in a pot. Bring to a boil, then cover the pot, and simmer until the chicken is fully cooked. About 15 minutes.
2. Shred the chicken. Remove chicken pieces from the broth. Shred with a pair of forks. Arrange the shredded chicken in a serving platter.
3. Strain the broth. Strain the broth to get a clear soup, then boil the strained broth.
4. Serve shredded chicken with strained broth. Pour the strained broth over the shredded chicken, and serve immediately with steamed white rice.

Notes

• (*) Don't discard the top parts, put them into the pot with the rest of the ingredients