Ayam Suwir Sambal Matah

Ingredients

• 1 kg Chicken Breast (cleaned)
• 25 Bird's Eye Chili (thinly sliced)
• 12 Shallot (thinly sliced)
• 8 Kaffir Lime Leaf (6 julienned for sambal; 2 used for boiling chicken)
• 3 Lemongrass (white part only, thinly sliced)
• 4 tsp Table Salt (1 tbsp (3 tsp) for boiling; 1 tsp for sambal)
• 1 tsp Seasoning Powder (to taste)
• 5 Ginger (for boiling chicken)
• 5 Galangal (for boiling chicken)
• 1 Bay Leaves (for boiling chicken)
• 8 g Shrimp Paste (terasi)
• ¼ cup Vegetable Oil (to fry shrimp paste and mix into sambal)
• ½ Calamansi Lime (juice only)

Instructions

1. 1

   Prepare the raw sambal ingredients: thinly slice the bird's eye chilies, shallots, 6 kaffir lime leaves (removed from stem), and lemongrass stalks. Place them all into a large mixing bowl.

2. 2

   Add 1 teaspoon of salt and 1 teaspoon of seasoning powder to the bowl with the sliced aromatics.

3. 3

   In a pot, bring water to a boil. Add the ginger, galangal, 2 kaffir lime leaves, 1 bay leaf, and 1 tablespoon of salt.

4. 4

   Add the chicken breast to the boiling water and cook for 15-20 minutes until fully cooked and the water has reduced.

5. 5

   Remove the chicken from the pot and set aside to drain and cool.

6. 6

   Heat vegetable oil in a pan. Add the shrimp paste (terasi) and sauté, mashing it with a spoon until it is soft and fully incorporated into the hot oil.

7. 7

   Pour the hot oil and shrimp paste mixture directly over the sliced aromatics in the bowl. Mix thoroughly to slightly 'cook' the raw ingredients with the hot oil.

8. 8

   Squeeze the juice of 1/2 calamansi lime into the mixture and stir again.

9. 9

   Shred the cooled chicken breast by hand into thin strips.

10. 10

    Add the shredded chicken to the sambal bowl. Mix everything together until the chicken is well coated with the sambal matah. Adjust seasoning to taste and serve.