Balinese Spicy Shredded Chicken (Ayam Pelalah)

Ingredients

• 500g (1.1 lb) boneless chicken thighs 500g (1.1 lb) boneless chicken thighs
• 3 shallots, finely chopped 3 shallots, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 3 red chili peppers, thinly sliced 3 red chili peppers, thinly sliced
• 2 lemongrass stalks, bruised and chopped 2 lemongrass stalks, bruised and chopped
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• 1 teaspoon palm sugar 1 teaspoon palm sugar
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon shrimp paste (optional) 1 teaspoon shrimp paste (optional)

Nutrition

• Calories: 280 kcal / 1172 KJ
• Fat: 15g (Saturated Fat: 3g)
• Carbohydrates: 8g (Sugar: 3g)
• Protein: 28g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Boil the chicken thighs in a pot of water until cooked through. Remove from the pot and let it cool. Once cooled, shred the chicken into thin strips.
2. 2.
   Heat the vegetable oil in a pan over medium heat. Add the shallots, garlic, chili peppers, and lemongrass. Sauté until fragrant and the shallots are translucent.
3. 3.
   Add the shredded chicken to the pan and stir-fry for a few minutes to combine the flavors.
4. 4.
   In a small bowl, mix the tamarind paste, palm sugar, salt, and shrimp paste (if using) with a splash of water. Pour this mixture over the chicken and continue to stir-fry until the sauce thickens and coats the chicken evenly.
5. 5.
   Remove from heat and serve the Ayam Pelalah hot with steamed rice and a side of fresh vegetables.

Treat your ingredients with care...

• Lemongrass — Bruise the lemongrass stalks by lightly pounding them with a rolling pin or the back of a knife. This helps release the aromatic oils and enhances the flavor of the dish.

Tips & Tricks

• For an extra spicy kick, add more chili peppers to suit your taste.
• If you prefer a milder version, remove the seeds from the chili peppers before slicing.
• Adjust the amount of tamarind paste and palm sugar according to your desired level of tanginess and sweetness.
• Serve Ayam Pelalah with a side of steamed vegetables or a fresh salad to add a refreshing element to the meal.
• Leftover Ayam Pelalah can be stored in the refrigerator for up to 3 days and reheated for future meals.

Serving advice

Garnish the Ayam Pelalah with fresh cilantro leaves and a squeeze of lime juice for an extra burst of flavor. Serve it alongside steamed rice and a side of blanched vegetables to create a complete and satisfying meal.

Presentation advice

Arrange the shredded chicken on a platter, allowing the vibrant colors of the spices to shine through. Place a small bowl of sliced chili peppers on the side for those who prefer an extra spicy kick. Serve the dish with a traditional Balinese patterned tablecloth or banana leaves for an authentic touch.