Chicken Serunding. (Chicken Floss)

  • 1 chicken
  • (clean and cut into 4 large pieces)
  • 500 ml thick coconut milk
  • 1 tbsp brown sugar
  • salt to taste 

Curry paste:
  • 8 dried chillies (soak in water)
  • 8 shallots
  • 4 nips garlic
  • 1 cm ginger
  • 1 cm galangal 
  • 2 lemon grass
  • 1 tbsp coriander seeds
  • 1 tbsp cummin seeds
  • 1 tbsp fennel seeds

  1. Boil the chicken until cooked.
  2. Shred the chicken into pieces with your fingers. Reserve.
  3. Heat a wok, combine coconut milk and the pounded ingredients and leave it to simmer
  4. gently.
  5. Once an oil sheen appears on  the gravy, add in shredded chicken, sugar, and salt.
  6. Stir and cook on a low heat with constant  turning and scraping with the spatula until dish is really dried.
This finished product has a long shelf life but it's dependent on the final dryness of the floss. It must be bone dry for safe storage.