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  1. Inspiring food service recipes for New Zealand

Grilled Chicken Jackfruit in Seruit Sauce

Grilled Chicken Jackfruit in Seruit Sauce – Recipe

A dish with modernised components inspired by different regions in Indonesia, including Central Java, Sumatra, and Borneo. The grilled chicken is paired with crispy spinach, udon Manday, fermented unripe jackfruit in a seruit sauce made with a combination of tomatoes, chilli, shrimp paste, and calamansi, a type of citrus native to South East Asia.

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Ingredients per serve

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Grilled Chicken

  • Chicken breast, boneless and skinless 1000.0 g
  • Jackfruit 400.0 g
  • Lemongrass 35.0 g
  • Bay leaf (salam leaf) 4.0 g
  • Kecap manis 300.0 g
  • Oyster sauce 20.0 g
  • Garlic 25.0 g
  • Shallots 60.0 g
  • Galangal 20.0 g
  • Ginger 20.0 g
  • Ground coriander 6.0 g
  • Cooking oil 120.0 ml

Crunchy Spinach

Sauté Manday Udon

Sambal Seruit Caviar

A dish with modernised components inspired by different regions in Indonesia, including Central Java, Sumatra, and Borneo. The grilled chicken is paired with crispy spinach, udon Manday, fermented unripe jackfruit in a seruit sauce made with a combination of tomatoes, chilli, shrimp paste, and calamansi, a type of citrus native to South East Asia.

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Preparation

  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.

  2. Grilled Chicken

    • Ground the garlic, shallots, galangal, ginger, and coriander together. Sauté the spice mix paste.
    • Add the jackfruit, lemongrass, salam, Kecap Manis, and oyster sauce.
    • Add the chicken, braise for 45 minutes, and turn off the heat. Let it cool and soak for 1–2 hours.
    • Grill the chicken while brushing it with the remaining braising sauce.

  3. Crunchy Spinach

    • Heat the oil to 190°C in a fryer. Deep-fry spinach until crispy.
    • Cook the garlic, shallots, cayenne pepper, and red chillies in a pan.
    • Add the KNORR Chicken Booster and crunchy spinach.

  4. Sauté Manday Udon

    • Deep-fry the shredded manday until crispy. Set aside.
    • Cook the garlic, shallots, red and green chillies, shrimp paste, manday, Kecap Manis, KNORR Chicken Booster, and udon.

  5. Sambal Seruit Caviar

    • Blend the chilli mixture until smooth. Cook until it boils.
    • Pour small drops of the chilli sauce in the cold oil. Let it set and strain.

  6. To Assemble & Serve

    • Plate the chicken, udon, and crunchy spinach.
    • Top with sambal seruit caviar. Serve.
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