Spicy Chicken Floss (Serunding Ayam)

5 from 3 votes

Spicy Chicken Floss (Serunding Ayam)

Made easy for expats and people living outside Malaysia so that it will be more doable to cook this delicious sweet and spicy chicken floss or in Malaysia we call it serunding ayam.

Prep Time1

Cook Time45

Servings: people

Author: Bea & Marco

Ingredients

14 oz chicken breast (400 gr)
a few slices of ginger
enough water , to boil the chicken
3 tablespoon coriander seeds (10 gr)
½ tablespoon fennel seeds (3 gr)
8 pieces roasted sweet red bell pepper
2 garlic cloves
1 thumb sized ginger , roughly cut
½ red onion , roughly cut
1 tablespoon cayenne pepper powder , adjust to your taste
½ teaspoon turmeric powder
1 ½ tablespoon coconut sugar
salt to taste
½ cup coconut milk (125 ml)
2 tablespoon lemon juice

Instructions

Preparing The Chicken

Bring a pot of water to a boil. Add in sliced ginger and chicken breast. Cook for 10 minutes or until the chicken is fully cooked. Transfer the chicken onto a plate and cover it with cling film. Leave to cool completely.
Once cooled, shred the chicken into thin strands by first pressing it with your fingers and then pull the strands apart. You can also use 2 forks to shred it. Cover with a cling film and set aside.

Cooking

Roast the coriander and fennel seeds in a pan on medium heat until they release their fragrances.
Then add them into a food processor together with sweet bell peppers, garlic, ginger and red onion. Blend everything into a smooth paste.
Heat a pan with quite a bit of oil on medium heat. Add in the blended paste, cayenne pepper powder, turmeric powder and cook for a few minutes until the water evaporates.
Then add in coconut sugar, salt, coconut milk and mix well. Lastly add in shredded chicken and mix everything together.
Reduce heat to low and cook until everything is dry (or to your liking), around 40 minutes. Serve this serunding ayam with hot white rice. Enjoy!

Nutrition