We Indonesian eat rice most of the time. But sometimes, thanks to globalization, we eat pizza, pasta, burger, and other global foods too.. Sometimes, I like to combine western food with a little bit of Indonesian taste, like this recipe.
I cooked shredded chicken with “bumbu rujak”, a kind of Indonesian seasoning which is sweet and spicy. I usually eat this with warm rice. No utensil necessary, I eat with hand. Very tasty and simple. But then, I thought it will be great to put it in a burger. So I did.
It turned out delicious.
I boiled one whole chicken. Because I wanted to use the broth, I put two cloves of garlic, one onion, and some parsley to cooked along with the chicken. And when the chicken is cooked through, I took the chicken out, and let it cool before shredding it. I strained the broth and also cool it before kept it in the fridge. I used the broth the next day to make chicken soup.
While waiting for the chicken to cool down, I prepared the seasoning. There’s of course the trinity of Indonesian cooking, shallot, garlic, and chili, which I blend using hand blender, aided with some oil. Some Indonesian home cook will not agree with me, some says that pestle and mortar give the best taste of these seasoning. Well, go ahead and use your pestle if you’re up for it.
Other seasoning I used are lime leaves, lemongrass, galangal, bay leaves, tamarind, salt, pepper, and for the sweet taste: palm sugar. For the tamarind, use tamarind paste and mix it with water, 1 tsp of tamarind paste with 2 tbsp of water. The tamarind water will add sourness to the dish. If you don’t have any tamarind paste, you can skip it, or switch it with 1 tsp of lemon juice.
Now back to the chicken. When it cooled enough to touch, I shredded the chicken. I took one or two, okaay, five bites of the shredded chicken. Hehe.. Next, I heated up some oil, added the blended seasoning, and all those herbs, waited until the aroma came out. When my kitchen smelled wonderful, I added palm sugar, tamarind water, salt and pepper. I also added some water to prevent the sugar from burning and ruin everything.
I cooked all that until it boiled and add the shredded chicken. I stirred, I checked the taste, and wait until the water reduced. And I have my sweet and spicy shredded chicken.
To make it into a burger, I simply put the shredded chicken, cucumber, lettuce, and tomato in a burger bun. Now, you can use any veggies and condiment you like. I think it’ll be even more delicious to put some mayonnaise in the burger. But I didn’t have a mayo at that time. Still delicious though..
What I put here is the recipe for the sweet and spicy shredded chicken. Whether you put it in a burger, or as a friend for warm rice, or other creation, it is up to you. Enjoy!
- 1 chicken, boiled
- 10 pcs shallot
- 8 pcs red chili pepper
- 5 cloves garlic
- 5 pcs lime leaves
- 2 stalk of lemongrass
- 2 pcs bay leaves,
- 1 cm galangal
- 2 tbsp tamarind water
- 2 tbsp palm sugar
- 1 tsp salt
- 1/2 tsp pepper
- 4 tbsp oil
- 100 ml water
- Shred the chicken (make sure it's not too hot)
- Blend until smooth, shallot, garlic and chili (add oil or water if needed)
- In a pan, heat up cooking oil, cook the blended ingredients with lime leaves, lemongrass, bay leaves, galangal until fragrant
- Add tamarind water, palm sugar, salt, pepper, and water. Bring to boil.
- Add the shredded chicken and stir until all chicken is covered by seasoning. Wait until the liquid reduced. Stir occasionally.
- Remove from heat. Take out and discard the lime leaves, bay leaves, lemongrass, and galangal. And the sweet and spicy chicken is ready to be served.