Shredded Chicken Serundeng


Shredded Chicken Serundeng

grated coconut fried to a golden hue blends harmoniously with the tender shredded chicken. Each piece of serundeng brings a balance of sweetness from the brown sugar, a touch of sourness from the tamarind juice, and the warmth of the spices—shallots, garlic, red chilies, cayenne pepper, turmeric, and coriander—that permeate throughout. The fragrance of lime leaves, galangal, and lemongrass envelops the overall aroma, creating an alluring tropical fragrance. The flavor is a dance of textures: crunchy, savory, and fragrant, with layers of complex flavors—sweet, savory, spicy, and fresh—perfect for accompanying warm rice or as a relaxing snack. This dish redefines a classic, remaining familiar yet leaving a deep flavor trail.

Ingredients

Steps

  1. First peel the coconut, then wash it clean.
    First peel the coconut, then wash it clean.
  2. Then grated, I took 200 grams of grated coconut
    Then grated, I took 200 grams of grated coconut
  3. Fry 200 grams of grated coconut for 10 minutes over low heat, with enough oil.
    Fry 200 grams of grated coconut for 10 minutes over low heat, with enough oil.
  4. Lift, set aside
    Lift, set aside
  5. Boil the chicken with enough water until tender and cooked, remove, drain, then shred and set aside.
    Boil the chicken with enough water until tender and cooked, remove, drain, then shred and set aside. Boil the chicken with enough water until tender and cooked, remove, drain, then shred and set aside. Boil the chicken with enough water until tender and cooked, remove, drain, then shred and set aside.
  6. Finely ground spices (7 cloves of garlic, 9 cloves of shallots, 5 large red chilies, 50 grams of cayenne pepper, 1 tablespoon of coriander, and 1/2 teaspoon of turmeric powder)
    Finely ground spices (7 cloves of garlic, 9 cloves of shallots, 5 large red chilies, 50 grams of cayenne pepper, 1 tablespoon of coriander, and 1/2 teaspoon of turmeric powder)
  7. Sauté the ground spices with galangal, lime leaves, lemongrass, until fragrant.
    Sauté the ground spices with galangal, lime leaves, lemongrass, until fragrant.
  8. Then add the shredded chicken and add water (200 ml water)
    Then add the shredded chicken and add water (200 ml water)
  9. Add brown sugar, tamarind water, salt and flavoring (chicken stock), stir well, adjust the taste, cook the chicken until the spices are absorbed.
    Add brown sugar, tamarind water, salt and flavoring (chicken stock), stir well, adjust the taste, cook the chicken until the spices are absorbed.
  10. If the water in the chicken has reduced but the chicken is still a little wet, add the fried coconut, cook again while stirring until everything is mixed evenly and is a little dry and brownish yellow. Cook for ± 40 minutes, just on low heat.
    If the water in the chicken has reduced but the chicken is still a little wet, add the fried coconut, cook again while stirring until everything is mixed evenly and is a little dry and brownish yellow. Cook for ± 40 minutes, just on low heat. If the water in the chicken has reduced but the chicken is still a little wet, add the fried coconut, cook again while stirring until everything is mixed evenly and is a little dry and brownish yellow. Cook for ± 40 minutes, just on low heat.
  11. Like this, then lift and serve
    Like this, then lift and serve
  12. Lift and serve
    Lift and serve
Languages
Geschreddertes Hühnchen Serundeng - Deutsch (German) version
Shredded Chicken Serundeng - English version
Pollo desmenuzado Serundeng - Española (Spanish) version
Poulet râpé Serundeng - Français (French) version
Serundeng di pollo tagliuzzato - Italiana (Italian) version
細切りチキン セルンデン - 日本語 (Japanese) version
잘게 썬 닭고기 세룬뎅 - 한국인 (Korean) version
ไก่ฉีก Serundeng - แบบไทย (Thai) version
Serundeng 鸡丝 - 简体中文 (Simplified Chinese) version
Serundeng雞肉絲 - 香港繁體中文 (Traditional Chinese - Hong Kong) version