Balinese Shredded Chicken (Ayam Pelalah)

My Balinese grandma handed this recipe down to my mom and she taught me just like grandma used to make. Ayam pelalah is one of the most popular dish in Bali and it is commonly found in balinese mixed rice. This recipe is the Singaraja version of ayam pelalah, you might find it very different from the common recipes out there. In this recipe i had to substitute some of the ingredients because i want it less spicy for my husband and i didn't find coconut oil at the grocery store, but i will write down  the original recipe for you.

Ingredients: 

400 g chicken breast fillet

3 tbs cooking oil

2 tsp sweet soy sauce

1/2 tsp chicken stock powder

2 kaffir lime leaves 

2 tbs lime juice (or limau)

Dash of sugar

Salt and pepper to taste

Chilli paste

Original recipe:

6 to 8 red chillies, seeds removed 

5 to 6 red thai chillies (or more)

1/4 cup of coconut oil or cooking oil

3/4 tsp shrimp paste 

Salt and pepper

Less spicy recipe:

3 red chillies, seeds removed

2 medium red paprika 

1/4 cup coconut oil or cooking oil

3/4 tsp shrimp paste

Salt and pepper

• In a cooking bowl, add cleaned chicken and bring it to boil. After it's boiling let it stand for 3 to 5 minutes or until the chicken cooked through and drain it immediately. Let it cool, shred the chickens and set aside.
• In a food processor or blender, add all the chilli paste ingredients and puree until smooth. 
• In a cooking pan heat 3 tbs oil over medium heat, add the chilli paste, kaffir lime leaves and cook it until fragrant or turn into darker colour (stir frequently).
• Stir in the chicken, keep stirring until the shredded chicken is well coated. Add the chicken stock powder and sweet soy sauce, stir well. Don't forget to taste it and adjust with salt and pepper. Turn off the heat and add the lime juice, stir well and ready to serve with some hot rice.