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Ayam Pelalah (Balinese Shredded Lemongrass Chicken)

Name: Ayam Pelalah (Balinese Shredded Lemongrass Chicken)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 600 g Boneless skinless chicken breast; 2 pcs Lemongrass stalks, white parts finely sliced; 4 pcs Kaffir lime leaves, veins removed, thinly shredded; 6 pcs Shallots, thinly sliced; 4 cloves Garlic, minced; 2 pcs Red finger chili, deseeded and sliced; 1 tsp Ground coriander; 2 tbsp Lime juice; 2 tbsp Coconut oil

Poached chicken breast shredded and sautéed with aromatic lemongrass, kaffir lime leaves, shallots, and fresh lime juice for a bright Balinese staple.

Prep: 15 min
Cook: 30 min
Total: 45 min

AI-generated illustration of Ayam Pelalah (Balinese Shredded Lemongrass Chicken)

AI illustration

Technique to learn

Poach-and-Shred Stir Fry

Gentle simmering of protein followed by hand-shredding and quick wok-tossing to maximize spice absorption.

Instructions

Step 1: Poach chicken breasts in simmering water for 15 minutes until fully cooked; remove, let cool slightly, and shred into fine strands using two forks.
Step 2: Heat coconut oil in a pan over medium heat.
Step 3: Sauté sliced shallots, garlic, sliced lemongrass, red chili, and ground coriander for 4 minutes until softened and fragrant.

Step 4: Add shredded chicken to the pan along with shredded kaffir lime leaves.

Step 5: Stir-fry everything together for 4 minutes so the chicken absorbs the aromatic oils.

Step 6: Turn off heat, stir in lime juice, and season with salt before serving.

Cooking tips

Shred chicken while still warm; warm muscle fibers pull apart much cleaner than cold chicken.
Use coconut oil instead of neutral oil for traditional coastal Balinese flavor.
Original home-cooking adaptation inspired by Indonesian; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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