Ayam Sisit (Balinese Shredded Chicken)
Ayam Sisit (Balinese Shredded Chicken)
Ingredients
For the Chicken
- 500 grams chicken breast
- as needed water, for boiling
For the Spice Paste
- 150 grams chilies
- 8 garlic cloves
- 1 slice ginger
- 6 grams shrimp paste
For Assembly
- 7 lime leaves
- 3/4 tablespoon salt
- 1 teaspoon mushroom bouillon
- 1/4 teaspoon white pepper
- as needed lime juice, a squeeze
- as needed oil, for cooking
Instructions
- 1
Place the 500 grams of chicken breast in a pot and cover with water. Bring to a boil and cook until the chicken is thoroughly cooked through, about 15-20 minutes.
⏱️ 20 min
- 2
Once cooked, remove the chicken breast from the pot and place it on a cutting board. Allow it to cool slightly, then shred the chicken breast by hand into fine strands.
⏱️ 5 min
- 3
While the chicken is cooling, combine the 150 grams of chilies, 8 garlic cloves, the slice of ginger, and 6 grams of shrimp paste in a food processor. Blend until a smooth, uniform paste is formed.
⏱️ 5 min
- 4
Thinly slice the 7 lime leaves, removing any tough central veins.
⏱️ 2 min
- 5
Heat a sufficient amount of oil in a large pan or wok over medium heat. Add the blended spice paste to the hot oil and sauté for 3-5 minutes, stirring frequently, until fragrant.
⏱️ 5 min
- 6
Add the sliced lime leaves to the pan with the spice paste and continue to sauté for another 1-2 minutes, allowing the flavors to meld.
⏱️ 2 min
- 7
Stir in the 3/4 tablespoon of salt, 1 teaspoon of mushroom bouillon, and 1/4 teaspoon of white pepper. Mix well to thoroughly combine the seasonings with the spice paste.
⏱️ 1 min
- 8
Add the shredded chicken to the pan. Mix the chicken thoroughly with the spice paste, ensuring every piece is well coated.
⏱️ 3 min
- 9
Finish by adding a squeeze of fresh lime juice over the chicken mixture. Stir once more to incorporate the lime juice.
⏱️ 1 min
- 10
Serve the Ayam Sisit hot, optionally with steamed rice and your favorite garnishes.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Ayam Sisit (Balinese Shredded Chicken)
For the Chicken
- 500 grams chicken breast
- as needed water, for boiling
For the Spice Paste
- 150 grams chilies
- 8 garlic cloves
- 1 slice ginger
- 6 grams shrimp paste
For Assembly
- 7 lime leaves
- 3/4 tablespoon salt
- 1 teaspoon mushroom bouillon
- 1/4 teaspoon white pepper
- as needed lime juice, a squeeze
- as needed oil, for cooking
Instructions
- 1
Place the 500 grams of chicken breast in a pot and cover with water. Bring to a boil and cook until the chicken is thoroughly cooked through, about 15-20 minutes.
⏱️ 20 min - 2
Once cooked, remove the chicken breast from the pot and place it on a cutting board. Allow it to cool slightly, then shred the chicken breast by hand into fine strands.
⏱️ 5 min - 3
While the chicken is cooling, combine the 150 grams of chilies, 8 garlic cloves, the slice of ginger, and 6 grams of shrimp paste in a food processor. Blend until a smooth, uniform paste is formed.
⏱️ 5 min - 4
Thinly slice the 7 lime leaves, removing any tough central veins.
⏱️ 2 min - 5
Heat a sufficient amount of oil in a large pan or wok over medium heat. Add the blended spice paste to the hot oil and sauté for 3-5 minutes, stirring frequently, until fragrant.
⏱️ 5 min - 6
Add the sliced lime leaves to the pan with the spice paste and continue to sauté for another 1-2 minutes, allowing the flavors to meld.
⏱️ 2 min - 7
Stir in the 3/4 tablespoon of salt, 1 teaspoon of mushroom bouillon, and 1/4 teaspoon of white pepper. Mix well to thoroughly combine the seasonings with the spice paste.
⏱️ 1 min - 8
Add the shredded chicken to the pan. Mix the chicken thoroughly with the spice paste, ensuring every piece is well coated.
⏱️ 3 min - 9
Finish by adding a squeeze of fresh lime juice over the chicken mixture. Stir once more to incorporate the lime juice.
⏱️ 1 min - 10
Serve the Ayam Sisit hot, optionally with steamed rice and your favorite garnishes.
⏱️ 1 min