Braised Coconut Shredded Chicken

17 May

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
2-3 shallots
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

1. Bring 3/4 cup water to boil.

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.

3. After the meat has cooled down, shred the chicken with a fork. Set aside.

4. Chop the garlic and shallots (I used my Magic Bullet and pulsed them to get them minced). Cut and bruise the lemon grass. Slice the galangal root.

5. Heat 2 Tbsp coconut oil on medium heat. Saute the chopped garlic/shallot mixture with lemon grass, lime leaves and galangal until fragrant.

6. Mix in the shredded chicken breasts, pour in the coconut milk. Season with salt, pepper and coriander accordingly.

7. Turn up the heat to high and cook until all the water evaporated.

Discard the lemon grass, lime leaves and galangal. Serve with your favorite veggies side dish. This chicken will also be good in soup. Enjoy!


Posted by on May 17, 2011 in food, recipe


Tags: , , , , , ,

7 responses to “Braised Coconut Shredded Chicken

  1. Shu Han

    May 22, 2011 at 8:59 am

    that sounds like a great great recipe! i happen to have lemongrass at home plus shredded chicken. getting ideas…. missing the galangal though ):

  2. Kath (My Funny Little Life)

    May 18, 2011 at 5:07 pm

    I love the flavors you got in here – the lemon, galgant, coriander, etc. But I still have to learn how to like coconut. Perhaps this dish would be a nice start because it has so much I like?

    • Jos

      May 18, 2011 at 5:44 pm

      Galangal root, lemon grass are the staples here. Does the market around your area carry any of these?


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