Shredded Spicy Chicken
Keeps three days and goes with anything: rice, bread, or as a filling. Shred the chicken while warm so the fibres come apart easily.
- Time
- 40 min
- servings
- 5
- Spice level
- 🌶️🌶️🌶️
- Estimated cost per serving
- Rp 6.000
Equipment used:StovePotWok
Ingredients
Quantities adjust automatically.
- 500 gChicken breastNot yet
- 15 pcBird's eye chiliNot yet
- 5 pcRed chiliNot yet
- 10 cloveShallotNot yet
- 5 cloveGarlicNot yet
- 1 stalkLemongrassNot yet
- 4 sheetKaffir lime leafNot yet
- 2 sheetIndonesian bay leafoptionalNot yet
- 1 tbspPalm sugarNot yet
- 2 tspSaltNot yet
- ½ pcLimeoptionalNot yet
- 5 tbspCooking oilNot yet
Method
- 1
Boil the chicken until cooked, then shred it while still warm.
- 2
Coarsely pound the chilies, shallots, and garlic.
- 3
Fry the paste with lemongrass, lime leaves, and bay until fully cooked.
- 4
Add the shredded chicken, palm sugar, and salt. Cook until dry and glossy with oil.
Estimated nutrition per serving
- Energy
- 257 kkal
- Protein
- 24 g
- Carbohydrate
- 8 g
- Fat
- 14 g
Calculated from standard food composition tables and average ingredient sizes. An estimate, not medical advice.
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