Chicken Serunding / Chicken Floss

Introduce

Chef :

Pinkblanket's Kitchen

Chicken Serunding / Chicken Floss

#Chicken #Serunding is shredded chicken breast cooked in #spices, coconut cream, toasted coconut and seasoned with chilli paste (optional), chicken seasoning powder, some salt as well as palm sugar. It is sweet, spicy, savoury and has a very rich taste of coconut and meat combined. Used as a side dish for #rice, #stickyrice, topping for traditional #treats or filling for #buns, this chicken serunding is versatile in many ways known to many #Malaysians. This dish is almost similar to Chinese #chickenfloss but this one is more meaty. Chinese style chicken floss has finer texture but both are equally tasty.

Ingredient

450 g

- 500g Chicken breast

1 tbsp

chicken seasoning powder (we use knorr)

1 C

desiccated coconut

1 stalk

lemon grass (finely sliced)

1 inch

ginger

dried chillies

shallots (medium size)

3 cloves

garlic

3 tbsp

cooking oil

1 tsp

Fennel powder

1 tsp

Coriander powder

1 tsp

Cumin powder

1 tsp

Turmeric powder

2/3 C

coconut cream

1-2 tsp

Chicken seasoning powder

Pinch

Salt

40 g

palm sugar / white sugar as needed

Cooking instructions

* Step 1

A - place chicken breast in a pot and add enough water to cover the flesh. Add 1 tablespoon of chicken seasoning powder. Leave to boil until chicken breast is cooked. Drain the water and leave to cool. Cooked chicken breast should weighing around 450 g. Shred chicken thinly.

* Step 2

B - Toast finely desiccated coconut in a wok (without oil) over medium heat until it turns golden brown. Remove from heat and leave to cool. Crush with mortar and pestle.