Ayam Suwir Santan - Shredded Chicken in Coconut Milk
Quick and easy shredded tender chicken breast with a delicious and flavorful coconut milk. This Indonesian dish is great as a standalone or with nasi liwet.
- Prep time
- 15 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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)
- 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.