Ingredients

  • Serves 2-4 people
  • 500 g chicken breast fillets

  • 200 g grated coconut

  • 1 L cooking oil

  • 250 ml water

  • Ground spices :

    25 g garlic

  • 15 g candlenut

  • 20 g ginger

  • 15 g turmeric

  • 20 g galangal

  • 5 g coriander

  • Spices:

    1 stick lemongrass

  • 2 bay leaves

  • Seasoning:

    5 g chicken stock powder

  • 7 g salt

  • 8 g sugar

  • 4 g white pepper

Serundeng Ayam Suwir (Serundeng Spicy Shredded Chicken)
Recipe Courtesy of
Darmawan

Serundeng Ayam Suwir (Serundeng Spicy Shredded Chicken)

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Serundeng Ayam Suwir is one of the most popular side dishes in Indonesia. It is made with shredded chicken and roasted grated coconut, and enhanced by the herbs and spices. Serundeng itself is an Indonesian condiment, and it may taste sweet, or hot and spicy depending on the recipe used. It can be eaten plain with rice, or combined with other ingredients like the chicken in this recipe.
  • Medium
  • 60 min
  • 45 min
  • 10 min
  • 4 steps
  • 16 Ingredients
  • Medium
  • 4 steps
  • 16 Ingredients
  • 60 min
  • 45 min
  • 10 min

Directions

  1. Prepare the spice paste

    • Puree the spices ingredients to a paste, and then saute the paste together with lemongrass and bay leaves for about 10 minutes using medium heat, stirring constantly.
    Prepare the spice paste


  2. Add the chicken

    • Then add water and the seasoning ingredients. Stir until well blended and the water is boiling.

    • Once the water is boiling, add the chicken breast and grated coconut, cook until the chicken breast is cooked and the liquid is reduced, about 30 minutes. Set aside.

    When braising the chicken, make sure that the liquid has really reduced.

    Parts of chicken used are up to personal preference.

    Add the chicken


  3. Fry and shred the chicken

    • Fry the chicken breast using medium heat until golden brown. Remove and shred.

    • Reduce the heat and fry the serundeng until it is slightly browned, then add the shredded chicken and fry again until golden brown. Remove from heat and drain the excess oil.

    When frying the serundeng, use low heat and don't let it burn.



Plate and Serve!

  • Prepare a serving plate, and arrange the chicken on the plate.

  • Top with the fried serundeng and serve with rice and chili sauce.
Plate and Serve!
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    Ingredients
    • Serves 2-4 people
    • 500 g chicken breast fillets

    • 200 g grated coconut

    • 1 L cooking oil

    • 250 ml water

    • Ground spices :

      25 g garlic

    • 15 g candlenut

    • 20 g ginger

    • 15 g turmeric

    • 20 g galangal

    • 5 g coriander

    • Spices:

      1 stick lemongrass

    • 2 bay leaves

    • Seasoning:

      5 g chicken stock powder

    • 7 g salt

    • 8 g sugar

    • 4 g white pepper

    Nutrition
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