Torch Ginger Shredded Chicken

5 from 2 votes

This delicious Torch Ginger Shredded Chicken is simply the most aromatic and delicious Asian chicken dish ever.

Author: Taste of Nusa

Course: Main

Cuisine: Indonesian

Difficulty: Easy

Dietary: Dairy-Free, Egg-Free, Gluten-Free

Servings: -8

Prep Time:15

Cook Time:25

Total Time:40

Boil chicken – Use the back of a knife to slightly mash 3 cloves of garlic. In a big pot, boil chicken and garlic until the chicken is fully cooked and no longer pink in the center.
Drain water – Remove the chicken from the water and let rest until cool enough to handle.
Shred the chicken with forks or your hands. Set aside.

Lemongrass & galangal – Place lemongrass and galangal on a chopping board. Using the back of a knife, mash them lightly to release the aromatic oils. Set aside.
Curly red chilis – Cut the stems off the chilis. Chop the chilis into small parts. Using a mortar and pestle, pound the chilis until they are coarsely mashed. Keep working the pestle into the mortar using a turning and grinding motion. If you don't have mortar and pestle, use a food processor and pulse until the chilis are roughly chopped. Set aside.
Torch gingers – Remove the outer hard petals of torch gingers. Cut the stalks and discard them. Cut torch gingers into half vertically. Using a knife, make a V cut and remove the hard core. Slice the torch ginger thinly with a knife. Set aside.

Saute aromatics – In a big frying pan, heat oil on medium heat. Add shallots and garlic to the pan. Cook until fragrant. Add lemongrass, galangal, kaffir lime leaves, and curly red chilis. Cook until the chilis are cooked for 3-4 minutes.
Add shredded chicken and mix until well combined.
Add torch gingers and cook until they wilt.
Season with salt, sugar, and mushroom bouillon. Add water and stir until well combined. Taste and adjust the seasoning. Turn off the heat.
Add lime juice – Squeeze out the lime juice over the chicken if preferred. Mix until well combined.
Serve with steaming rice.