This recipe was inspired by Indonesian “lemper ayam” recipe (sticky rice with shredded chicken filling wrapped in banana leaves). Since sticky rice is totally not Paleo (grain, high starch, sugar etc) I decided to only make the shredded chicken filling.
Braised Coconut Shredded Chicken
2 lbs of boneless skinless chicken breasts
1/2 garlic cloves
2 stalks of lemon grass
1″ of galangal root
Handful of lime leaves
1/2 Tbsp coriander powder
1/2 tsp white pepper
1/4 cup coconut milk
2 Tbsp coconut oil
3/4 cup of water
2. Cook the chicken breasts for about 5 minutes (or until cooked). Reserve the water for future use (you just made your own chicken stock!) Let it cool.
5. Heat 2 Tbsp coconut oil on medium heat. Saute the chopped garlic/shallot mixture with lemon grass, lime leaves and galangal until fragrant.