Serunding Ayam (Classic)
Hidangan tradisional · Malaysian
A traditional Malaysian dish of finely shredded chicken, stir-fried with a rich blend of spices until dry and crumbly. It's a flavorful condiment or side dish, often served with rice or as a filling.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Chicken breast500g
- Coconut milk200ml
- Shallots150g
- Garlic5 cloves
- Ginger1 inch piece
- Galangal1 inch piece
- Lemongrass2 stalks
- Turmeric powder1 tsp
- Chili powder2 tbsp
- Sugar2 tbsp
- Saltto taste
- Vegetable oil3 tbsp
Langkah
- 1
Boil chicken breast until cooked through. Shred the chicken finely using a fork or food processor.
- 2
Prepare the spice paste: pound or blend shallots, garlic, ginger, galangal, and lemongrass until smooth.
- 3
Heat vegetable oil in a wok or large pan over medium heat. Add the spice paste and sauté until fragrant.
- 4
Add turmeric powder and chili powder, stir well and cook for another minute.
- 5
Add the shredded chicken to the wok. Stir to coat the chicken evenly with the spice mixture.
- 6
Pour in the coconut milk. Add sugar and salt. Stir continuously.
- 7
Cook over low heat, stirring constantly, until the mixture dries out completely and the chicken becomes crumbly and golden brown. This can take 1-2 hours.
- 8
Once dry and crumbly, remove from heat and let it cool completely before storing.
