Ayam Sisit Bali (Shredded Balinese Chicken with Spiced Coconut)

• •500 Bone-in chicken thighs or drumsticks
• •1 piece Lemongrass stalk (bruised, for poaching)
• •2 pieces Salam leaves (Indonesian bay leaves)
• •1 inch Fresh turmeric (thinly sliced, for poaching)
• •0.5 tsp Salt (for poaching)
• •4 cup Water (enough to cover chicken)
• •0.5 cup Fresh grated coconut (lightly toasted)
• •1 tbsp Coconut oil or vegetable oil
• •3 pieces Shallots (medium, peeled and chopped)
• •3 pieces Garlic cloves (peeled and chopped)
• •2 pieces Bird's eye chiles (or more to taste, roughly chopped)
• •1 inch Fresh turmeric (peeled and chopped)
• •1 inch Galangal (peeled and chopped)
• •0.5 inch Kencur (aromatic ginger) (peeled and chopped (optional but recommended))
• •1 tsp Coriander seeds
• •0.5 tsp Black peppercorns
• •2 pieces Candlenuts (kemiri) (toasted)
• •0.5 tsp Terasi (roasted shrimp paste) (roasted, crumbled)
• •0.5 tsp Salt (or to taste)
• •2 pieces Kaffir lime leaves (finely sliced into ribbons (chiffonade))
• •1 piece Lemongrass stalk (tender inner part, finely sliced)
• •1 piece Fresh bird's eye chiles (or more to taste, thinly sliced)
• •1 tbsp Lime juice (freshly squeezed)

Instructions

1. 1

   **Prepare the Base Genep Paste:** In a food processor or mortar and pestle, combine the chopped shallots, garlic, bird's eye chiles (for paste), fresh turmeric (for paste), galangal, kencur, coriander seeds, black peppercorns, toasted candlenuts, terasi, and salt. Process or pound until a fine, fragrant paste forms. Set aside.

2. 2

   **Poach the Chicken:** In a medium pot, combine the chicken, 1 bruised lemongrass stalk, salam leaves, sliced turmeric (for poaching), 0.5 tsp salt, and enough water to cover the chicken. Bring to a gentle boil, then reduce heat to a simmer, cover, and cook for 25-30 minutes, or until the chicken is fully cooked and tender. Remove chicken from the pot and let it cool slightly on a plate. Reserve the poaching liquid for other uses if desired.

3. 3

   **Shred the Chicken:** Once the chicken is cool enough to handle, use your hands to shred the meat from the bones into thin, irregular strips. Discard bones and skin. Set the shredded chicken aside.

4. 4

   **Toast the Coconut:** Heat a dry pan over medium-low heat. Add the fresh grated coconut and toast, stirring constantly, for 5-7 minutes until golden brown and fragrant. Be careful not to burn it. Transfer to a bowl and set aside.

5. 5

   **Prepare the Dressing:** Heat 1 tablespoon of coconut or vegetable oil in a wok or large pan over medium heat. Add about half of the prepared Base Genep paste (you may not need all of it; save extra for other dishes or freeze). Sauté, stirring frequently, for 3-5 minutes until very fragrant and the oil separates from the paste. Remove from heat.

6. 6

   In a large mixing bowl, combine the sautéed Base Genep paste, toasted grated coconut, finely sliced kaffir lime leaves, finely sliced lemongrass, thinly sliced fresh bird's eye chiles, and fresh lime juice. Mix well until everything is evenly combined, creating a dry, fragrant dressing.

7. 7

   **Combine and Serve:** Add the hand-shredded chicken to the bowl with the dressing. Toss thoroughly until all the chicken is coated with the spice mixture. Serve immediately while still warm.

Chef's Tips

• 💡**For Superior Flavor:** Using bone-in chicken thighs or drumsticks for poaching significantly enhances the chicken's flavor and keeps it moist. The bones release collagen and depth into the meat, which you won't get from boneless breasts.
• 💡**Perfectly Toasted Coconut:** To avoid burning the grated coconut, use a dry pan over medium-low heat and stir continuously. It can go from golden to burnt very quickly, so stay vigilant! A lightly golden color is what you're aiming for.
• 💡**Hand-Shredding is Key:** Resist the urge to cut the chicken with a knife! Hand-shredding creates irregular, 'rough' strips that have more surface area and nooks and crannies to perfectly capture and hold the flavorful spice-coconut dressing, giving you a better texture and taste experience in every bite.
• 💡**Adjusting Spice Level:** Balinese food can be quite spicy. Feel free to adjust the amount of bird's eye chilies in both the Base Genep paste and the final dressing according to your preference.