Balinese Shredded Chicken

Balinese Shredded Chicken

Cooking, Indonesian Recipes - Cooking, Recipes from Bali, Indonesia
Cooking, Traditional Balinese Recipes - Cooking, Chicken Recipes

Balinese Spicy Shredded Chicken (Recipe)

Ayam Pelalah Bali


The Ingredients are as follows:

For the spice paste you will need:

  • Salt and sugar for extra flavour
  • Cooking oil 
  • ½ tsp of terasi/belachan (toasted shrimp paste)
  • 1 tbsp. of coconut or olive oil
  • Roughly 2cm of sliced fresh turmeric root
  • 6 chopped garlic cloves
  • 5 sliced bird eyed chillies
  • 11 deseeded and sliced red chillies
  • 9 sliced shallots

For the Aromatic herbs you will need:

  • 3 salam leaves (Indonesian bay leaves)
  • 3 daun jeruk leaves (kaffir lime)
  • 1 bruised and tied into a knot lemongrass stalk
  • The juice of 3 limau (limes)
For the Meat you will need:
  • roughly 450g of quality chicken breast


The Limau Lime from the Jeruk Limo/Nasnaran Mandarin plant, or jeruk sambal is used to enhance the flavour of the different sambals and sauces that are commonly used in Bali-Indonesia. It’s normally used in Balinese cooking to add aromatic and citrusy flavours and it's easy to identify because when you squeeze this small fruits smooth surface it releases these beautiful citrusy smells.


  1. Whilst you are preheating the oven to 180 degrees Celsius, you can generously rub the chicken breasts with the olive oil or coconut oil. Before placing your chicken on a baking tray and putting it in the oven for 45 minutes, don't forget to add some salt to season the meat properly.
  2. As the chicken is roasting in the oven, grab your chilies, shallots, garlic and turmeric and throw them in your mortar. Us the pestle to grind up the different ingredients into a smooth paste.
  3. Then add 6 tbsp. of cooking oil to a wok, followed by the spice paste, lemongrass, salam leaves (Indonesian bay leaves) and the daun jeruk leaves (kaffir lime), stir-fry all these ingredients until they become fragrant. Make sure you season this with salt and sugar to your individual taste. After it has become fragrant put the wok's contents into a bowl and place to the side.
  4. After the Chicken has finished roasting allow it to cool. Now remove the skin, debone and then shred the chicken into averagely thick strips. Use your hands to mix the chicken and a couple of tbsp. of spice paste together until the chicken is fully coated. This way you can serve the rest of the spice as a sambal or sauce.
  5. If you want the texture of the chicken to be nice and crispy then stir fry it for about two minutes, because the spice paste can make the oven roasted chicken a bit soggy. 
  6. Move the chicken onto a plate ready for serving and give the limau (limes) one more squeeze over it before serving.

Additional Information:

  • Suckling Pig or Babi Guling is the dish which should not be forgotten about when making food for important Balinese Holidays, compared to other street food, Babi Guling is for locals extremely expensive. Compared to fried rice or fried noodles, Babi Guling costs about 7 times the price of those dishes.