Abon Ayam bawang

Ingredients

• 500 gchicken breast
• 100 mlcoconut milk
• 10salam leaves
• 2 tbspoil
• 2 tspsalt
• 2 tbspasam water
• 1 tspground coriander
• 2 tbspfried shallots
• 250 mlwater

Instructions

1. 1

   Cook the chicken

   Cook the chicken in the 250 ml of water until tender, then leave it to cool.

2. 2

   Shred the meat

   Shred the cooled chicken into fine strands.

3. 3

   Mix the seasoning

   Combine the chicken with the coconut milk, salt, salam leaves, asam water and ground coriander.

4. 4

   Simmer the mixture

   Heat a wok, add the chicken mixture and simmer until the liquid has evaporated.

5. 5

   Fry until brown

   Heat the oil in a pan and fry the chicken mixture until browned. Drain it on kitchen paper.

6. 6

   Finish with shallots

   Fold the fried shallots through the chicken and serve.

What is abon ayam?

Abon is an Indonesian preparation of finely shredded meat cooked until dry and browned. This chicken version combines coconut milk, aromatics and fried shallots for a savoury, slightly sweet finish.

The method builds flavour in stages: first tenderise and shred the chicken, then simmer it with the seasonings before frying it to deepen the colour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

Chicken supplies most of the protein, while the coconut milk and frying oil contribute much of the fat; the chicken and any rice served alongside provide most of the carbohydrates. Pair a serving with vegetables and a moderate portion of rice for a more balanced plate.

The seasoning ingredients

Salam leaves: these Indonesian leaves lend a gentle aromatic note as the mixture simmers. Remove them before serving if they remain whole.

Asam water: it adds a tangy note to balance the rich coconut milk. Ketumbar means ground coriander, which gives the chicken a warm, earthy flavour.

Fried shallots: stir these through at the end so their crisp texture and savoury taste stay noticeable.

Shredding the chicken

Cool the chicken enough to handle, then pull it into fine, even strands. Smaller strands mix more evenly with the coconut seasoning and brown more consistently in the pan.

If the meat is difficult to shred, it may need a little more cooking; return it to the water until tender.

Evaporating the liquid

Simmer the seasoned chicken in the wok until no loose liquid remains. Stir as it cooks so the coconut mixture does not settle and catch on the base.

Let the mixture dry before frying. This helps it brown rather than splutter in the oil, and makes it easier to judge the final texture.

Browning and texture

Fry the chicken mixture until it is browned, stirring and turning it so the strands colour evenly. Keep the heat controlled; very high heat can darken the outside before the mixture dries through.

Drain the finished chicken on kitchen paper as directed. It should look browned and feel less wet, while the fried shallots add a crisp contrast.

Serving ideas

Serve abon ayam bawang with plain rice, where its savoury seasoning can flavour each bite. It also works alongside simple vegetables or as a topping for a rice bowl.

Keep accompaniments mild if you want the coconut, coriander and shallot flavours to stand out.

Recipe notes & tips

• Shred the chicken into fine strands for more even seasoning and browning.
• Let the cooked chicken cool before shredding so it is easier to handle.
• Stir regularly while simmering to stop the coconut mixture catching on the wok.
• Wait for the liquid to evaporate before moving on to the frying stage.
• Add the fried shallots after draining so they keep their texture.

Variations

• Add chilli: stir in a little sliced or ground chilli with the other seasonings for heat.
• Use chicken thighs: cook them until tender, then shred as directed for a richer result.
• Make it less rich: use a lighter coconut milk while keeping the stated quantity.
• Serve as a topping: spoon the chicken over rice or noodles just before eating.
• Boost the aromatics: add a little finely chopped garlic when mixing the seasonings.

Common mistakes to avoid

• Large chicken pieces: they are harder to shred evenly; cook until fully tender before pulling into strands.
• Wet mixture going into the pan: it can splutter and brown unevenly; simmer until the liquid has evaporated first.
• Leaving the wok unattended: the coconut mixture may catch; stir regularly as it reduces.
• Frying over excessive heat: the strands can darken too quickly; use controlled heat and keep them moving.
• Adding shallots too early: they can lose their crispness; fold them through after frying and draining.

How to store

Cool the chicken promptly and store it in a covered container in the fridge for up to 3 days. Reheat in a pan over a low heat until hot, stirring often; the shallots may soften during storage.

Frequently asked questions