Ayam Suwir – Indonesian Pulled Chicken Recipe

Ayam Suwir is a traditional Indonesian pulled chicken dish. It has a savory taste with a touch of sweetness and a slight tang from tamarind paste. Ground coriander and galangal give it a warm and earthy flavor.

The name “Ayam Suwir” means “Shredded Chicken” in Indonesian, where “Ayam” refers to chicken and “Suwir” means shredded.

This dish can be eaten as a side with white or yellow rice or mixed into bami goreng. You can also use the shredded chicken floss in other dishes like pastei, soto ayam, or lumpia spring rolls.

To prepare Ayam Suwir, the chicken is cooked until tender, then shredded and marinated in a spice mixture made from garlic, ground coriander, galangal, sugar, and tamarind paste. After marinating, the chicken is stir-fried until the flavors come together.

Continue below for the full recipe with ingredients and step-by-step instructions.

Storing Leftovers

• Fridge: Store in an airtight container for up to 3 days.
• Freezer: Freeze in a container or zip-lock bag for up to 2 months. Thaw in the fridge before reheating.
• Reheat: Warm in a pan over low heat or microwave until heated through.

Ayam Suwir (Indonesian Shredded Chicken)

Ayam Suwir is a traditional Indonesian pulled chicken dish. This easy recipe uses tender chicken, cooked with a blend of spices. Great for busy weeknights.Fits Keto, Low Carb, or Gluten Free diets.

5 from 2 ratings

Print recipe

Prep

10 mins

Cook

20 mins

Total

30 mins

Servings

4

Ingredients

• 500 g chicken breast
• 2 cloves garlic
• 1/2 tsp galangal powderlaos
• 1/4 tsp ground corianderketumbar
• 1 tbsp sugar
• 1 tbsp tamarind paste
• salt to taste
• 2 tbsp oil for frying

Instructions

1. Place the chicken breast in a pan with water. Bring to a boil, then reduce the heat, cover, and simmer for about 15 minutes until the chicken is cooked through.
2. Remove the chicken from the pan, let it cool, and shred it into fine pieces.
3. Using a food processor or mortar and pestle, blend the garlic, coriander, galangal, tamarind paste, and sugar into a paste. Add salt to taste.
4. Mix the shredded chicken with the spice paste and let it marinate for a while.
5. Heat oil in a pan and stir-fry the chicken. For a crispier texture, fry it longer. If you prefer softer chicken or plan to use it in another dish, take it out earlier while it's still moist.

Nutrition

Per serving (1)

Calories

288 kcal

Carbs

5 g

Protein

39 g

Fat

12 g

Fiber

0 g

Sugar

4 g

Sodium

239 mg

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Recipe by Deborah Green

Deborah Green

I'm Deborah Green, Dish Full of Memories is where I share my recipe collection, a blend of Asian-Indonesian family recipes, Dutch favorites, and a pinch of New York. Join me in cooking the dishes and the flavors that have shaped my life. When I'm not in the kitchen, I enjoy gardening and photography.