Indonesian · intermediate
Ayam Pelalah (Balinese Shredded Lemongrass Chicken)
Poached chicken breast shredded and sautéed with aromatic lemongrass, kaffir lime leaves, shallots, and fresh lime juice for a bright Balinese staple.
- PREP TIME
- 15 min
- COOK TIME
- 30 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Poach chicken breasts in simmering water for 15 minutes until fully cooked; remove, let cool slightly, and shred into fine strands using two forks.
- 02
Heat coconut oil in a pan over medium heat.
- 03
Sauté sliced shallots, garlic, sliced lemongrass, red chili, and ground coriander for 4 minutes until softened and fragrant.
- 04
Add shredded chicken to the pan along with shredded kaffir lime leaves.
- 05
Stir-fry everything together for 4 minutes so the chicken absorbs the aromatic oils.
- 06
Turn off heat, stir in lime juice, and season with salt before serving.
A LITTLE KITCHEN KNOW-HOW
Poach-and-Shred Stir Fry
Gentle simmering of protein followed by hand-shredding and quick wok-tossing to maximize spice absorption.
Notes from the kitchen
- Shred chicken while still warm; warm muscle fibers pull apart much cleaner than cold chicken.
- Use coconut oil instead of neutral oil for traditional coastal Balinese flavor.
- Original home-cooking adaptation inspired by Indonesian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
