Nasi Bakar Ayam Suwir: Grilled Rice with Shredded Chicken

Ingredients

• 500 guncooked rice
• 15 mlsmall dried anchovies (optional)
• 1 stalklemongrass, white part only, cut into shorter lengths and bruised
• 2kaffir lime leaves, halved lengthways
• 1salam leaf, halved
• 500 mlwater
• about 65 mlready-to-use coconut milk
• 300 gchicken breast fillet
• 3large red chillies (2 chopped and 1 sliced diagonally)
• 3bird’s-eye chillies (optional)
• 8shallots, peeled (5 chopped and 3 thinly sliced)
• 3 clovesgarlic, peeled and chopped
• 3 cmfresh turmeric, peeled and chopped
• 2 cmginger, peeled and chopped
• 2 cmgalangal, peeled and chopped
• 2candlenuts, chopped
• 1 smallspring onion, chopped
• 1 handfulkemangi (Indonesian basil leaves)
• 1tomato, deseeded and chopped (optional)
• to tastesalt
• 1 pinchsugar (optional)
• 60 mlcooking oil
• about 100 mlwater, for the chicken filling
• as neededfresh banana leaves for wrapping
• as neededtoothpicks to secure the banana leaves

Instructions

1. 1

   Wash the rice

   Rinse the rice thoroughly, then set it aside.

2. 2

   Fry the shallots

   Heat 30 ml of cooking oil in a frying pan. Fry the 3 thinly sliced shallots until fragrant and nearly golden.

3. 3

   Add the anchovies

   Stir in the dried anchovies and continue frying until both the shallots and anchovies are golden brown.

4. 4

   Fry the aromatics

   Add the lemongrass, kaffir lime leaves and salam leaf. Fry until fragrant, about 1 minute, then set aside.

5. 5

   Load the cooker

   Put the rice in a rice cooker with the 500 ml water, fried aromatics, coconut milk and a pinch of salt.

6. 6

   Cook the rice

   Mix everything thoroughly and cook the rice according to the rice cooker’s instructions.

7. 7

   Fluff the rice

   Once cooked, leave the rice on the warm setting for about 10–15 minutes. Carefully open the lid, fluff the rice and set it aside.

8. 8

   Steam the chicken

   Rinse the chicken breast, then steam it for about 15 minutes. Leave it to cool before shredding it into small pieces; set aside.

9. 9

   Blend the spices

   Use a food processor to blend 2 chopped large chillies, the 3 bird’s-eye chillies, 5 chopped shallots, garlic, turmeric, ginger, candlenuts and galangal into a fine paste.

10. 10

    Sauté the paste

    Heat 30 ml of cooking oil in a wok over medium-high heat. Sauté the blended spices until fragrant, about 4 minutes.

11. 11

    Add the chicken

    Add the shredded chicken to the wok.

12. 12

    Add a little water

    Pour in about 100 ml of water to help prevent the mixture from burning.

13. 13

    Season the filling

    Add salt and sugar.

14. 14

    Cook until dry

    Cook the chicken over medium heat for about 15 minutes, until all the liquid has evaporated.

15. 15

    Add fresh ingredients

    Add the chopped spring onion, diagonally sliced red chilli, chopped tomato and kemangi leaves.

16. 16

    Finish the filling

    Cook for about 2 minutes, then turn off the heat.

17. 17

    Clean the leaves

    Wipe the banana leaves with a clean cloth or paper towel to remove any dirt.

18. 18

    Cut the leaves

    Cut the leaves into pieces about 11 cm long, keeping the smaller pieces for the inside layer.

19. 19

    Layer the leaves

    Lay a large piece of banana leaf with its inner side facing you, then centre a smaller piece on top.

20. 20

    Add the filling

    Place one scoop of rice on the leaves and put some chicken filling on top.

21. 21

    Cover with rice

    Add another scoop of rice over the chicken.

22. 22

    Shape the parcel

    Use both hands to press the rice into a firm, long oval rice cake.

23. 23

    Roll the leaves

    Carefully roll the banana leaf around the rice.

24. 24

    Secure the parcel

    Use a small spoon to press the rice in at one end, then the other, before fastening the leaf with a toothpick.

25. 25

    Repeat the wrapping

    Repeat the layering, shaping and wrapping with the remaining rice and chicken filling.

26. 26

    Steam and grill

    If desired, steam the parcels for about 15 minutes. Then grill them until the banana leaves are charred.

27. 27

    Serve hot

    Serve the parcels while they are still hot.

What is nasi bakar ayam suwir?

Nasi bakar means grilled rice in Indonesian, while ayam suwir refers to shredded chicken. The rice and filling are wrapped in banana leaves and grilled, giving the parcel its characteristic smoky aroma.

This version layers fragrant coconut rice around chicken cooked with chillies, shallots and spices. The leaves protect the filling as it grills and add their own aroma.

Nutrition and macros by portion

The nutrition label shows one serving as written: 480 calories, 25g protein, 68g carbs, 13g fat.

Most of the carbohydrates come from the rice; the chicken supplies much of the protein, while the cooking oil and coconut milk contribute most of the fat. Serve a parcel with plenty of fresh vegetables or salad to balance the plate.

Build flavour into the rice

Fried aromatics: Browning the shallots and optional anchovies first gives the rice a savoury base. Lemongrass, kaffir lime leaves and salam leaf bring a fresh, fragrant note.

Coconut milk: A small amount enriches the rice without making it too wet. Keep to the rice cooker’s usual cooking process so the grains cook evenly.

Make a balanced chicken filling

Spice paste: Blend the chopped chillies, shallots, garlic, turmeric, ginger, galangal and candlenuts finely so they cook into a cohesive seasoning.

Shredded chicken: Add the steamed chicken to the sautéed paste, then cook until the added water has evaporated. The finished filling should be moist and well coated, not soupy.

Wrap the parcels securely

Leaf layers: Place a smaller piece of banana leaf in the middle of the larger one to reinforce the wrapping. Wipe the leaves clean first and handle them gently so they do not tear.

Firm shape: Keep the rice and filling in a compact oval as you roll the leaf around them. Press in the ends before securing the parcel with a toothpick.

Steam, then grill

Optional steaming: The parcels can be steamed for about 15 minutes before grilling. This step is optional, as the rice and chicken are already cooked.

Charred leaves: Grill until the banana leaves are charred, turning or repositioning parcels as needed for even contact with the heat. Serve them hot.

Serve it as a meal

The parcels are filling on their own, with rice providing the main source of carbohydrate and chicken contributing protein. A fresh, crisp salad or lightly dressed vegetables make a good contrast to the rich, aromatic rice.

For a more complete spread, offer extra sambal at the table and keep the parcels wrapped until serving.

Recipe notes & tips

• Rinse the rice until the water runs clearer to remove excess surface starch.
• Bruise the lemongrass before adding it so it releases more aroma into the rice.
• Let the cooked rice rest on warm for 10–15 minutes before fluffing it.
• Allow the steamed chicken to cool enough to handle before shredding.
• Cook the filling until the liquid has evaporated so it is easier to wrap.
• Use two layers of banana leaf where the parcel seems likely to split.

Variations

• Skip the anchovies: Leave them out for a vegetarian-style rice base, while keeping in mind the chicken filling is not vegetarian.
• Adjust the heat: Omit the bird’s-eye chillies for a milder filling or add them to taste.
• Add tomato: Include the optional chopped tomato for a softer, slightly tangy filling.
• Use another herb: If kemangi is unavailable, use basil for a similar fresh finish.
• Make smaller parcels: Divide the rice and filling into more, smaller wraps, keeping the layers compact.

Common mistakes to avoid

• Wet filling: Excess liquid can make parcels difficult to shape; cook the chicken until the liquid has evaporated.
• Loose wrapping: Rice may escape through gaps; press it into a firm oval and secure the leaf ends.
• Torn leaves: A damaged wrapper can leak; use the smaller leaf piece as a reinforcing inner layer.
• Burnt spice paste: The paste can catch in a hot wok; sauté over medium-high heat and stir it as it cooks.
• Overcooked rice: Rice that is too soft can be hard to shape; follow the rice cooker’s usual water and cooking guidance.

How to store

Cool any leftover parcels promptly and refrigerate them in an airtight container for up to 3 days. Reheat until steaming hot, either in a steamer or in a covered pan with a splash of water; grill briefly afterwards if you want to refresh the charred leaves.

Frequently asked questions