Directions

To Make

1. If using the supermarket ready roasted chicken, take out the stuffing mix and discard it. Shred the chicken, ensure no bones, and set aside.
2. If using raw chicken, boil chicken until they fully cooked. Leave them to cool for a bit and shred the chicken, ready for further cooking.
3. To make the spice paste; pound all the ingredients for spice paste using pestle and mortar. Or, you can use a food processor. Set it aside.
4. In a frying pan or cooking pan, heat the oil and fry the paste mixture until it releases aroma. Add the smashed lemongrass and kaffir lime leaves.
5. When the spice mixture is nicely bubbling, put the shredded chicken pieces in. Stir it well until all the chicken are coated with spices.
6. Season with salt, pepper, lime juice and ABC sweet soy sauce. Season until you have a well balanced flavour between sweet, spicy, and sour taste.
7. Leave it to cook for about 10-15 minutes or until almost all the chicken absorbs almost all the spice mixture or until slightly dry.
8. Optional step – only if you have the torch ginger flower available. As the spice mixture is about to getting dry, add the chopped torch ginger flower and mix it through the chicken and spices and continue cooking briefly until they water from the torch ginger is absorbed.
9. Serve shredded chicken with steamed white rice, guaranteed that one bowl of rice is not enough. You can also drizzle the ABC Sweet Soy Sauce on your hot steaming rice when eating with spicy shredded chicken, add some Indonesian crackers on the side too.