Ayam Suwir: Spiced Shredded Balinese Chicken

What is ayam suwir?

Recipe guide for ayam suwir — shredded chicken cooked with Balinese aromatics for rice plates and meal prep.

This recipe guide focuses on authentic structure you can repeat: paste, method, seasoning balance, and serving context. ayam suwir rewards patience more than fancy equipment.

Ingredients (home batch)

Use the freshest aromatics you can find. If you are outside Bali, prioritize lemongrass, lime leaves, shallots, and a credible shrimp paste. Fresh turmeric and galangal make a visible difference.

• 600g chicken thigh or breast
• 3–4 tbsp base genep
• Oil, salt, palm sugar
• Lime leaf and lemongrass
• Optional coconut milk splash

Method

Read the full sequence before lighting the stove. Balinese cooking often front-loads paste work, then moves quickly.

1. Poach or pan-cook chicken until just done; shred.
2. Fry base genep until fragrant.
3. Add shredded chicken and season.
4. Add lime leaf and lemongrass; toss until coated and slightly dry-savory.
5. Adjust salt, sugar, and heat.
6. Serve with rice and sambal.

Texture and doneness cues

Chicken should be coated, fragrant, and juicy — not stewed into mush.

Tips from practice kitchens

• Thighs stay moister than breast
• Cook paste fully before adding chicken
• Excellent meal-prep protein for three days

What to serve with it

Balinese meals are relational. Pair this dish with rice and at least one fresh sambal or vegetable side.

• Rice
• Sambal matah
• Steamed greens
• Fried tempeh

Make-ahead and leftovers

Spice-forward dishes often taste deeper the next day. Cool quickly, refrigerate, and reheat gently. Refresh with lime and herbs if the dish has a raw-condiment component served alongside.

Frequently asked questions