Low Sodium Ayam Suwir
Discover the bold yet health-conscious flavors of Low Sodium Ayam Suwir, a savory Indonesian shredded chicken dish that's perfect for those watching their sodium intake. Tender chicken breasts are gently simmered with aromatic lemongrass, lime leaves, and ginger to infuse delicate yet vibrant notes, while a fragrant spice paste made with shallots, garlic, turmeric, and lime juice takes center stage. The shredded chicken is then simmered to perfection in a low-sodium soy sauce blend with reserved broth, ensuring every bite is packed with flavor without compromising on health. Finished with a sprinkle of fresh cilantro, this delightful recipe is ideal as a light main course or paired with steamed rice for a balanced meal. Quick to prepare and incredibly satisfying, this dish is a must-try for fans of Indonesian cuisine looking for a heart-smart option that's big on taste.
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Recipe Information
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
Instructions
Place the chicken breasts in a large pot and add 4 cups of water.
Bruise the lemongrass stalk by pressing it with the back of a knife and add it to the pot along with the lime leaves.
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.
While the chicken is cooking, prepare the spice mix. Peel and thinly slice the ginger, shallots, and garlic cloves.
In a blender or food processor, combine sliced ginger, shallots, and garlic with lime juice and turmeric powder to create a paste.
Once the chicken is cooked, remove it from the pot and let it cool slightly. Reserve 1 cup of the chicken cooking liquid.
Shred the chicken using two forks and set aside.
In a large pan, heat the coconut oil over medium heat. Add the spice paste and sauté for 3-4 minutes until fragrant.
Add the reserved chicken cooking liquid and the unsalted chicken broth to the pan, bringing the mixture to a simmer.
Stir in the low sodium soy sauce and ground black pepper.
Add the shredded chicken to the pan and cook for an additional 5-7 minutes, allowing the chicken to absorb the flavors.
Adjust the seasonings as needed, but avoid excess salt.
Garnish with fresh cilantro leaves before serving and enjoy warm.
Nutrition Facts
Calories |
850 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.8 g | 36% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 1505 mg | 65% | |
| Total Carbohydrate | 30.4 g | 11% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 8.5 g | ||
| Protein | 116.1 g | 232% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 202 mg | 16% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1669 mg | 36% | |
*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.
