Ayam Sisit Bali (Shredded Balinese Chicken with Spiced Coconut)

"Sisit" means to shred or tear by hand, and this dish features poached or steamed chicken that is hand-shredded into thin strips, then mixed with a fragrant spiced coconut and sambal dressing. Ayam Sisit is one of the most common dishes found in Balinese warungs (local eateries) and nasi campur stalls — it is simple, affordable, and packed with flavor. Unlike the grand ceremonial dishes like Betutu, Ayam Sisit represents the everyday soul of Balinese home cooking.

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.

   Time: 10 min
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.

   Time: 30 min
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.

   Time: 5 min
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.

   Time: 7 min
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.

   Time: 5 min
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.

   Time: 3 min
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.

   Time: 2 min