Ayu has this remarkable talent for taking fairly straightforward ingredients and turning them into something like I’ve never tasted before. (Her urap, a Balinese coconut dish, is a perfect example – and one that I hope she’ll share here at On Her Table in the future!) Once you make this Indonesian shredded chicken, I think you’ll understand what I mean!
This dish takes ingredients that you probably already have lying around your house, and transforms them in a way that never would have occurred to me. In fact, the ingredients are so straightforward that I don’t even need to provide substitution options! I’ll just say that if you don’t like heat, use bell pepper instead of chili. Enjoy the delicious flavors of Bali in this dish along with a side of rice or vegetables of your choice.
Ingredients:
- 2 chicken breasts
- 5 garlic cloves
- 5 shallots
- 1 to 2 small red chilis
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 tablespoon tomato sauce
- 1/2 cup vegetable oil
Instructions:
Cook the chicken. Cut the chicken breasts in half lengthwise. Boil in water until cooked through, about 15 minutes, then allow to cool until you can handle them. Shred by hand into small pieces.
Make the sauce. While the chicken boils, blend together the garlic, shallots, chilis, sugar, and salt.
Mix and cook. Mix the shredded chicken with the blended garlic shallot mixture and the tomato sauce. In a wok or large pan, heat the oil. Add the chicken and cook on high heat for about 10 minutes, stirring regularly. Enjoy!
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