Chicken Serunding / Chicken Floss
Ingredients
1kg chicken breast, skinless
1 can MARIGOLD Evaporated Filled Milk
½ cup cooking oil
2 tbsp kerisik
1½ tbsp ground coriander, toasted
1 tbsp ground cumin
8 tbsp grated palm sugar
1 tbsp salt
1 tbsp ground black pepper
3 screw pine leaves, cut into smaller pieces
8 salam leaves (if available)
Nasi himpit or lemang to serve with
Ingredients for blending:
20 dried chilies, soaked in water until softened
2 onions, chopped
4 cloves garlic
3cm galangal
3cm fresh turmeric
3 stalks lemongrass (blend into a fine paste)
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Steam chicken breast until just cooked. Tear chicken into strips and set aside.
Heat oil in wok. When hot, sauté blended ingredients until fragrant. Add in MARIGOLD Evaporated Filled Milk, kerisik, ground coriander, ground cumin, palm sugar, salt, black pepper, screw pine leaves, salam leaves and toss in chicken.
Cook mixture over medium-low heat stirring until it starts to dry up.
Serve with nasi himpit or lemang.
Use a wok to cook this dish as it will cook faster (dry mixture) and meat will not burn easily.
