Chicken Serunding / Chicken Floss

Name: Chicken Serunding / Chicken Floss
Cuisine: American
Ingredients: 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; 10 dried chillies; 3 shallots (medium size); 3 cloves garlic; 3 tbsp cooking oil; (Or just enough to blend the ingredients); 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; (Grated or finely chopped)

Pinkblanket's Kitchen @pinkblanketskitchen

Houston Texas

#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.

We usually make a good big batch of this Chicken Serunding and serve it with our morning pancakes then top with maple syrup and slices of fruit; usually strawberries and banana.

Pinkblanket's Kitchen @pinkblanketskitchen

Houston Texas

We usually make a good big batch of this Chicken Serunding and serve it with our morning pancakes then top with maple syrup and slices of fruit; usually strawberries and banana.

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Ingredients

A. Boiled
450 g- 500g Chicken breast
1 tbspchicken seasoning powder (we use knorr)
B. Toasted
1 Cdesiccated coconut
C. Blended Ingredients
1 stalklemon grass (finely sliced)
1 inchginger
10dried chillies
3shallots (medium size)
3 clovesgarlic
3 tbspcooking oil
(Or just enough to blend the ingredients)
D. Spices
1 tspFennel powder
1 tspCoriander powder
1 tspCumin powder
1 tspTurmeric powder
E. Seasoning
2/3 Ccoconut cream
1-2 tspChicken seasoning powder
PinchSalt
40 gpalm sugar / white sugar as needed
(Grated or finely chopped)

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Steps

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.
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.
3

C - Blend ingredients in C.
4

Cooking the serunding -
Heat enough oil in a wok. Add C (blended paste) and cook until fragrant. Add D, keep stirring for a minute or two. Stir in shredded chicken breast and season with E. Adjust taste and add some heat (chili paste or chilli flakes) for a spicy serunding. Keep cooking and stirring over medium heat until it's almost dried. Add toasted coconut last. Stir to combine until everything is well-mixed.
5

Remove from the heat and leave to cool completely before storing.