Ayam Suwir Pedas - Spicy shredded chicken

Ingredients

• 250 gchicken breast
• 1lemongrass stalk
• 1Indonesian bay leaf (daun salam)
• 2kaffir lime leaves
• 1 tbsptamarind
• 100 mlchicken stock
• ½tomato
• 2 tbspoil
• as neededwater
• 3 smallshallots
• 3 clovesgarlic
• 3red chillies (lomboks)
• 3small red chillies (rawits)
• ½ tsppepper
• ½ tspsalt
• 1 tsppalm sugar

Instructions

1. 1

   Cook the chicken

   Heat water in a pan and cook the chicken breast until done. Lift it out and shred it with a fork.

2. 2

   Prepare the ingredients

   Slice the tomato finely. Pound or grind the shallots, garlic, red chillies, small red chillies, pepper, salt and palm sugar into a fine paste.

3. 3

   Fry the paste

   Heat the oil in a wok and fry the spice paste for 2 minutes.

4. 4

   Add aromatics

   Add the lemongrass, Indonesian bay leaf, kaffir lime leaves, tamarind, tomato and shredded chicken. Fry for 3 minutes.

5. 5

   Simmer until dry

   Pour in the chicken stock and cook gently until the liquid has been absorbed or evaporated.

What is ayam suwir pedas?

Ayam suwir pedas is Indonesian spicy shredded chicken: ayam means chicken, suwir refers to shredding, and pedas means spicy. Shredded chicken is cooked with a chilli paste and aromatic ingredients until the flavours cling to the meat.

This version combines shallots, garlic and two kinds of red chilli with lemongrass, Indonesian bay leaf, kaffir lime leaves and tamarind. The stock helps the seasoning work into the chicken, then cooks away so the finished dish is not soupy.

Nutrition and macros by portion

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

The chicken provides most of the protein, while the palm sugar contributes some carbohydrate and the oil supplies most of the fat. Serve a portion with rice and vegetables to make a more balanced plate; the listed nutrition figures do not provide usable macro estimates.

Building the spice paste

The paste: Grind the shallots, garlic, chillies, pepper, salt and palm sugar finely, as directed. A fine paste fries evenly and coats the small strands of chicken more consistently than roughly chopped aromatics.

The chillies: The recipe uses both red chillies and small red chillies, which can vary in heat. If you are unsure, remove some seeds before grinding; the method and balance of other ingredients remain the same.

Using the aromatics

Lemongrass: Add the stalk whole as listed, so it can flavour the mixture without becoming part of the shredded chicken. Bruise it lightly before cooking if you want to help release its aroma.

Leaves: Indonesian bay leaf and kaffir lime leaves give the dish a fragrant, citrusy depth. They are there to infuse the chicken, so remove them before serving if you prefer not to eat the leaves.

Getting tender shreds

Cook the breast in water until it is done, then remove it before shredding with a fork. Pull along the grain to make distinct strands that can take up the spice paste.

Shred while the chicken is warm but cool enough to handle safely. Keep the pieces fairly even so they heat through together when returned to the wok.

Frying and reducing

Fry the paste for the stated 2 minutes, stirring so it cooks in the oil rather than sticking in one spot. Then fry the chicken and flavourings together for 3 minutes to combine them.

Add the 100 ml of stock and simmer gently. The dish is ready when the liquid has been absorbed or evaporated; keep an eye on the wok near the end, when the mixture can catch more easily.

Serving the chicken

Rice is a straightforward partner for the spicy, savoury chicken and helps make it a more complete meal. Serve it alongside plain steamed rice so the seasoning remains the focus.

For a fuller plate, add a simple vegetable side, such as steamed greens or sliced cucumber. These are serving suggestions rather than ingredients in the recipe.

Recipe notes & tips

• Use a wok or a wide pan so the chicken and paste have room to cook evenly.
• Stir the spice paste often during its 2-minute fry to stop it sticking.
• Shred the chicken into similar-sized strands for an even coating.
• Keep the heat gentle after adding the stock and stir more often as the liquid reduces.
• Taste the finished mixture before serving and adjust the seasoning only if needed.

Variations

• Milder heat: Remove some chilli seeds before grinding the paste.
• More citrus aroma: Bruise the lemongrass stalk before adding it to the wok.
• Extra vegetables: Serve with steamed greens or cucumber on the side.
• Rice bowl: Spoon the chicken over steamed rice for a simple meal.
• Fresh finish: Add a little fresh lime at the table for a brighter contrast.

Common mistakes to avoid

• Rough paste: Grind the shallots, garlic and chillies finely so they cook evenly and coat the chicken.
• Burnt aromatics: Stir the paste as it fries and lower the heat if it starts catching.
• Uneven shredding: Pull the chicken into similarly sized strands so it warms through at the same rate.
• Watery finish: Continue simmering gently until the stock has been absorbed or evaporated.
• Dry, stuck chicken: Stir during the final reduction and take the wok off the heat once the liquid is gone.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat thoroughly in a pan over a low heat, adding a small splash of water if the chicken seems dry.

Frequently asked questions