Low Sodium Ayam Suwir

Delight in the aromatic flavors of **Low Sodium Ayam Suwir**, a healthier spin on a beloved Indonesian shredded chicken dish. This recipe features tender chicken breasts gently simmered with fragrant lemongrass, lime leaves, and ginger for an irresistibly fresh base. The shredded chicken is coated in a vibrant, homemade spice paste made from turmeric, shallots, garlic, and lime juice, then sautéed to perfection in coconut oil. A splash of low sodium soy sauce and unsalted chicken broth adds depth without overwhelming saltiness, making this dish perfect for heart-healthy diets. Ready in just an hour, this low-sodium recipe is packed with bold, zesty flavors while being mindful of your nutritional needs. Serve warm and garnish with fresh cilantro for a finishing touch that’s both flavorful and visually stunning!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 pieces boneless chicken breasts
• 4 cups water
• 1 stalk fresh lemongrass stalk
• 3 leaves lime leaves
• 1 cup unsalted chicken broth
• 1 inch ginger
• 3 pieces shallots
• 3 cloves garlic cloves
• 1 tablespoon lime juice
• 1 teaspoon turmeric powder
• 2 tablespoons low sodium soy sauce
• 1 tablespoon coconut oil
• 0.5 teaspoon ground black pepper
• 2 tablespoons fresh cilantro leaves

Directions

Step 1

Place the chicken breasts in a large pot and add 4 cups of water.

Step 2

Bruise the lemongrass stalk by pressing it with the back of a knife and add it to the pot along with the lime leaves.

Step 3

Bring to a boil over medium heat, then reduce to a simmer and cook for about 20 minutes or until the chicken is fully cooked.

Step 4

While the chicken is cooking, prepare the spice mix. Peel and thinly slice the ginger, shallots, and garlic cloves.

Step 5

In a blender or food processor, combine sliced ginger, shallots, and garlic with lime juice and turmeric powder to create a paste.

Step 6

Once the chicken is cooked, remove it from the pot and let it cool slightly. Reserve 1 cup of the chicken cooking liquid.

Step 7

Shred the chicken using two forks and set aside.

Step 8

In a large pan, heat the coconut oil over medium heat. Add the spice paste and sauté for 3-4 minutes until fragrant.

Step 9

Add the reserved chicken cooking liquid and the unsalted chicken broth to the pan, bringing the mixture to a simmer.

Step 10

Stir in the low sodium soy sauce and ground black pepper.

Step 11

Add the shredded chicken to the pan and cook for an additional 5-7 minutes, allowing the chicken to absorb the flavors.

Step 12

Adjust the seasonings as needed, but avoid excess salt.

Step 13

Garnish with fresh cilantro leaves before serving and enjoy warm.

Nutrition Facts

Serving size	(1838.7g)

Amount per serving	% Daily Value*
Calories	850.5

Total Fat 27.8g	0%
Saturated Fat 15.1g	0%
Polyunsaturated Fat 0.3g
Cholesterol 295.8mg	0%
Sodium 1504.6mg	0%
Total Carbohydrate 30.4g	0%
Dietary Fiber 5.4g	0%
Total Sugars 8.5g
Protein 116.1g	0%

Vitamin D 17.4IU	0%
Calcium 201.5mg	0%
Iron 7.3mg	0%
Potassium 1668.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.9%

Protein: 55.5%

Carbs: 14.5%