Lemper Ayam (Steamed Sticky Rice with Umami Chicken Layered)

Name: How to cook Lemper Ayam (Steamed Sticky Rice with Umami Chicken Layered) - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Us

Introduce

Chef :

Rachma McTegg

Lemper Ayam (Steamed Sticky Rice with Umami Chicken Layered)

As Indonesian who lives overseas and my house is located far away from the city, find Indonesian snacks is somewhat difficult. So, i try to make it by myself. I was using NCC recipe for my lemper ayam.

Ingredient

1 kg

sticky rice (washed and soaked in water for 3-4 hours before using it)

1 L

coconut milk

2 stalks

pandan leaves

2 stalks

bay leaves

1 tbs

salt

2 pcs

chicken breast (boiled with 2 pcs of kaffir lime leaves to remove the odor then shredded into small pieces)

8 cloves

shallots

6 cloves

garlic

3 pcs

candlenuts

1 tbs

coriander seed

100 ml

coconut milk (or you can replace it with chicken stock)

2 pcs

kaffir lime leaves

1 stalk

lemongrass

1 tbs

sugar

1 tsp

white pepper

leaves

Banana

Cooking instructions

* Step 1

Put the soaked sticky rice into steamer and steam about 10-15 mins. Set aside. On other sauce pan, boil the coconut cream together with pandan leaves, bay leaves and a pinch of salt. Put the steamed sticky rice to the sauce pan and stir until it well mixed and all the sticky rice is covered by coconut milk. Then put back again to steamer and steam to another 40-50 minutes or until the rice well cooked. Set aside. Anyway, dont forget to brush your steamer with a bit of oil before steam the rice

* Step 2

Put shallot, garlic, candlenut, coriander seed on food processor, then add kaffir lime leaves, lemongrass with a bit of oil on fry pan, Sauté until smell good. Put the shredded chicken, add sugar, salt and white pepper, stir again. Last but not least, put coconut milk/chicken stock and stir again until the liquid runs dry. You have to make the chicken a bit dry in texture. Set aside.

* Step 3

Put sticky rice on bottom, layered with chicken and sticky rice again on baking tray/pyrex, cool-off until a bit hard, cut-off into small square then wrap it one by one. As the rice very sticky, dont forget to brush any tools with oil even if you use baking paper like mine. And also brush your knive with oil too before cutting off the lemper