Shredded Chicken Recipe (Ayam Pelalah Resep)

Shredded Chicken Recipe (Ayam Pelalah Resep). In this post i will share with you all Balinese shredded chicken recipe or well known in Indonesia as Ayam Pelalah Bali Resep. Balinese Ayam Pelalah is a traditional and authentic Balinese dish, an everyday dish as well as a ceremonial staple. It’s basically shredded chicken. The chicken is first grilled and then tossed  with many aromatic Balinese spices. It’s one of the most scrumptious Balinese recipes and it’s iconic to Bali. Ayam pelalah is commonly served as a side dish or as a compliment for nasi campur Bali or Balinese mixed rice.

Balinese Shredded Chicken Recipe (Ayam Pelalah Resep)

Ingredients for Ayam Pelalah:

400g chicken breast

2 salam leaves (Indonesian bay leaves)

3 kaffir lime leaves (daun jeruk)

2 stalks lemongrass , bruised and tie into a knot

Juice from 3 limes (limau), optional

10 red chilies, deseeded and sliced

6 bird eye chilies, sliced

10 shallots, sliced

5 garlic, chopped

3cm fresh turmeric root, sliced

½ teaspoon toasted shrimp paste (terasi/belachan)

1 tablespoons olive oil or coconut oil

Oil, for frying

Salt and sugar to taste

Directions how to prepare ayam pelalah:

1. Preheat the oven 180 degree Celsius. Rub the chicken breast with the olive oil or coconut oil and season with salt. Place the chicken on a baking tray and roast until done, about 40 minutes.

2. Using a mortar and pestle or food processor, combine chilies, shallots, garlic and turmeric, grind to a smooth paste. If you using a blender, make sure to add a little bit of water or cooking oil to blend the ingredients.

3. Heat 5 tablespoons of the cooking oil in a wok, add in the spice paste, lemongrass, bay leaves, and kaffir lime leaves, stir-fry until fragrant. Season with salt and sugar to taste. Add in another tablespoon of cooking oil if you want. Remove from the heat and transfer into a bowl, set aside.

4. Back to the chicken in the oven. When it’s done roasting, remove from the oven and let cool. Discard the skin and deboned, shred the meat into medium-thick strips. Take a spoonful of the spice paste, combine with the chicken meat with the spice paste, toss well until the chicken until the chicken is perfectly coated with the spice paste. Add another spoon of the spice paste if not well coated. Serve the remaining spice paste as a side or as sambal.

5. Meanwhile, heat a non-stick skillet over medium heat, place half of the chicken and stir-fry for about 2 minutes, repeat the same for the remaining chicken. (I did this step because I found that the shredded chicken meat was a bit wet after being mixed with the spice paste so by doing the quick stir-fry, the texture is what I wanted, a slightly dried up shredded chicken that I love. If you use charcoal to grill the chicken, coal-grill, other than oven grill/roasting, I don’t think of this step is required.)

6. Transfer the chicken onto a a serving plate and squeeze the juice of the lime before serving.

Note: The limau lime (jeruk limo/nasnaran Mandarin), or jeruk sambal is used for enhancing the flavor of sambal and sauces. It’s commonly used in Balinese cooking. The fruit is small with a smooth skin surface, it releases an aromatic and citrucy smell when it’s touched and squeezed.

That's it the recipe for balinese shredded chicken, ingredients and directions how to preapre it, try it, have a taste and may you like it. Resep Ayam Pelalah.