📝 About This Recipe
Originating from the vibrant islands of Indonesia, Ayam Suwir is a beloved staple that transforms humble chicken breast into a flavor-packed masterpiece. This dish features succulent shredded chicken tossed in a 'Bumbu'—a complex spice paste of lemongrass, kaffir lime, and aromatic chilies—simmered until the flavors are deeply infused. It’s a perfect balance of savory, spicy, and citrusy notes that captures the soul of Indonesian home cooking.
🥗 Ingredients
The Chicken Base
- 800 grams Chicken Breast (boneless and skinless)
- 2 pieces Bay Leaves (Daun Salam) (for boiling)
- 2 cm Ginger (bruised)
- 1 teaspoon Salt
Spice Paste (Bumbu Halus)
- 8 pieces Shallots (peeled)
- 5 cloves Garlic
- 5 pieces Large Red Chilies (seeded for less heat)
- 3-5 pieces Bird's Eye Chilies (adjust to spice preference)
- 2 cm Turmeric (fresh or 1 tsp powder)
- 3 pieces Candlenuts (toasted)
- 1 teaspoon Shrimp Paste (Terasi) (toasted)
Aromatics and Seasoning
- 2 stalks Lemongrass (white part only, bruised)
- 6 pieces Kaffir Lime Leaves (stems removed, thinly sliced)
- 1 tablespoon Coconut Sugar (Gula Jawa) (can substitute with brown sugar)
- 1 tablespoon Lime Juice (freshly squeezed)
- 3 tablespoons Coconut Oil (for sautéing)
- 150 ml Chicken Broth (reserved from boiling the chicken)
👨🍳 Instructions
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1
In a large pot, bring water to a boil with the bay leaves, bruised ginger, and salt. Add the chicken breasts and poach for 15-20 minutes until fully cooked through.
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2
Remove the chicken from the pot and let it cool slightly. Reserve 150ml of the poaching liquid (broth) for later use.
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3
Once the chicken is cool enough to handle, shred it manually using your fingers or two forks into thin, long strips. Set aside.
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4
Prepare the spice paste by blending shallots, garlic, red chilies, bird's eye chilies, turmeric, toasted candlenuts, and shrimp paste in a food processor until it forms a smooth paste. Add a splash of oil if needed to help it blend.
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5
Heat 3 tablespoons of coconut oil in a large wok or skillet over medium heat.
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6
Sauté the blended spice paste along with the bruised lemongrass stalks. Cook for about 5-7 minutes, stirring constantly, until the paste turns a darker shade and the oil begins to separate from the spices (pecah minyak).
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7
Add the thinly sliced kaffir lime leaves to the wok and stir for another minute until fragrant.
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8
Add the shredded chicken to the wok. Toss thoroughly to ensure every strand of chicken is coated in the aromatic spice paste.
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9
Pour in the reserved chicken broth and add the coconut sugar. Stir well.
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10
Lower the heat and simmer the mixture, stirring occasionally, until the liquid has completely evaporated and the spices have caramelized onto the chicken. This should take about 10 minutes.
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11
Drizzle the fresh lime juice over the chicken and give it one final toss. Taste and adjust seasoning with more salt or sugar if necessary.
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12
Transfer to a serving platter and serve warm.
💡 Chef's Tips
For an extra layer of flavor, pan-fry or grill the poached chicken briefly before shredding to add a smoky char. If candlenuts are unavailable, macadamia nuts are an excellent substitute to provide that signature creamy richness. Don't rush the sautéing of the spice paste; cooking it until the oil separates is the secret to removing the 'raw' taste of the chilies and garlic. Adjust the number of Bird's Eye chilies to your heat tolerance—this dish is traditionally spicy but can be made mild by using only large red chilies. Store leftovers in the fridge for up to 3 days; the flavors actually deepen and improve the next day.
🍽️ Serving Suggestions
Serve alongside warm jasmine rice or 'Nasi Kuning' (Indonesian yellow turmeric rice). Pair with a side of 'Plecing Kangkung' (water spinach with chili sauce) for a complete Balinese meal. Add a handful of fried shallots (Bawang Goreng) on top for a delightful crunch. Serve with fresh cucumber slices and tomato wedges to help cool down the palate from the spice. Enjoy with a glass of iced 'Es Teh Manis' (Indonesian sweet tea) to balance the heat.