Be Siap Mesitsit: Balinese Shredded Chicken

Ingredients

• 500 gskinless chicken breast
• 7shallots, peeled and chopped
• 3 clovesgarlic, peeled and chopped
• 5curly red chillies, chopped (or large red chillies)
• 5red bird’s eye chillies
• 3 cmlesser galangal, chopped
• 5 ml (1 tsp)roasted shrimp paste
• 5kaffir lime leaves, each shredded into two
• 2 stalkslemongrass, white parts only, bruised
• to tastesalt
• 120 ml (½ cup)water
• 60 ml (4 tbsp)coconut or vegetable oil
• 1kaffir lime, juiced

Instructions

1. 1

   Steam chicken

   Steam the chicken for about 25 minutes. Let it cool, then shred it and set it aside.

2. 2

   Blend spice paste

   Blend the shallots, garlic, chillies, lesser galangal and shrimp paste in a food processor or blender until they form a paste.

3. 3

   Heat the oil

   Heat the oil in a wok over medium-high heat.

4. 4

   Fry aromatics

   Add the spice paste, lemongrass and kaffir lime leaves. Sauté until fragrant, around 5 minutes.

5. 5

   Season the paste

   Add salt to taste.

6. 6

   Add chicken

   Add the shredded chicken and stir to coat it with the spices.

7. 7

   Add water

   Pour in the water.

8. 8

   Reduce the liquid

   Lower the heat to medium and continue cooking until the liquid has evaporated, about 15 minutes.

9. 9

   Add lime juice

   Sprinkle over the lime juice and toss the spiced shredded chicken.

10. 10

    Serve the chicken

    Transfer the dish to a serving plate.

What is be siap mesitsit?

Be siap mesitsit, also called ayam sitsit, is a Balinese dish of shredded chicken cooked with a fragrant spice mixture. It is associated with Balinese home cooking and is also commonly served in restaurants across the island.

This version builds flavour with shallots, garlic, chillies, lesser galangal, shrimp paste, lemongrass and kaffir lime leaves. Steaming the chicken before stir-frying gives the strands time to absorb the spice paste without needing to cook the breast for a long time in the wok.

Nutrition and macros by portion

The nutrition label shows one serving as written: 640 calories, 58g protein, 20g carbs, 37g fat.

Chicken breast supplies most of the protein, while the oil contributes much of the fat and the small amount of carbohydrate comes mainly from the shallots, garlic and chillies. Serve it with rice and a generous portion of vegetables to make a balanced plate.

Building the spice paste

Blend evenly: Chop the shallots, garlic, chillies and lesser galangal before blending so they process into a more uniform paste. Scrape down the sides of the processor if larger pieces cling there.

Choose the chillies: Curly red chillies or larger red chillies provide the main chilli base, while bird’s eye chillies add extra heat. For a milder result, use fewer bird’s eye chillies.

Steaming and shredding

Steam gently: The chicken steams for about 25 minutes in this method. Let it cool enough to handle before shredding.

Shred evenly: Pull the chicken into similar-sized strands so it mixes consistently with the paste. Very fine shreds take on more coating, while broader strands give a meatier texture.

Frying the aromatics

Fragrant paste: Cook the blended paste with the lemongrass and kaffir lime leaves for around 5 minutes, until fragrant. Stir as it cooks to keep the paste moving across the wok.

Bruised lemongrass: Bruising the white parts helps release their aroma as they cook. The lime leaves are shredded into two pieces each, making them easier to distribute through the dish.

Getting the texture right

Reduce patiently: Once the chicken and water are added, cook over medium heat for about 15 minutes, until the liquid has evaporated. Stir so the chicken is exposed to the spice mixture as the liquid reduces.

Finish with lime: Add the lime juice at the end and toss the chicken through it. The finished mixture should be moist with spices clinging to the strands, rather than sitting in a pool of liquid.

Serving the chicken

Serve be siap mesitsit with steamed rice to make a simple meal. Plain rice also helps balance the chilli and aromatic spices.

For a fuller plate, add vegetables such as sautéed greens or a fresh cucumber salad. Serve soon after the final toss so the lime aroma remains bright.

Recipe notes & tips

• Let the steamed chicken cool before shredding so it is easier to handle.
• Chop the paste ingredients into small pieces before blending for more even processing.
• Bruise the lemongrass stalks before adding them to the wok.
• Stir the paste as it cooks so it heats evenly and becomes fragrant.
• Adjust the number of bird’s eye chillies to suit your preferred heat level.
• Add the lime juice only after the liquid has evaporated.

Variations

• Milder chillies: Reduce the bird’s eye chillies for a gentler heat.
• Vegetable oil: Use vegetable oil instead of coconut oil for a neutral flavour.
• Extra lime: Add a little more lime juice at the end for a sharper finish.
• Rice bowl: Serve the chicken over steamed rice with vegetables alongside.
• Larger batch: Multiply the ingredients and cook the chicken in batches if needed.

Common mistakes to avoid

• Uneven paste: Chop the ingredients before blending so the paste is more consistent.
• Rushing the aromatics: Cook the paste for around 5 minutes, until fragrant, before adding the chicken.
• Adding lime too early: Wait until the liquid has evaporated, then toss in the juice.
• Leaving excess liquid: Continue cooking over medium heat until the liquid has evaporated.
• Overcooking the chicken: Steam it for about 25 minutes, then finish it in the wok as directed.

How to store

Cool leftovers promptly and store them in an airtight container in the fridge for up to 3 days. Reheat in a pan over medium heat until piping hot, adding a small splash of water if the chicken seems dry.

Frequently asked questions