Chicken Kagikit
Maranao shredded chicken sauteed with palapa, turmeric and coconut. Kagikit means shredded - the chicken is boiled, pulled apart by hand, then fried hard so the edges crisp.
- Time
- 45 mins
- Serves
- 4
- Steps
- 7
- Ingredients
- 8
Method
- 01
Simmer the chicken in salted water for 20 minutes, then lift it out and let it cool enough to handle.
- 02
Shred the meat by hand along the grain. Hand-shredded gives long strands that crisp; chopping gives you mush.
- 03
Heat the oil and fry the garlic and onion until soft.
- 04
Add the palapa and turmeric and fry 2 minutes until fragrant and deep yellow.
- 05
Add the shredded chicken and fry hard for 8 minutes, spreading it out and leaving it to catch before turning.
- 06
Stir through the toasted coconut and cook 2 minutes more.
- 07
Season, scatter the spring onions over, and serve with rice.
Cooking Tips
- Shred the chicken by hand along the grain. Hand-shredded strands crisp up; chopped chicken turns to mush.
- Spread it out in the pan and leave it to catch before turning, so the edges actually fry.
Ingredient Substitutions
- If you have no palapa, a paste of shallot, ginger and chilli gets you close.
- Leftover roast chicken works well and saves the boiling step.
What to Serve With It
- Serve with rice. It also makes a good filling for flatbread.
Storage and Reheating
- Keeps 3 days. Re-fry briefly in a hot pan to bring the crisp edges back.
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