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22 ingredients, 3 steps, cooking Lemper Ayam (Steamed Sticky Rice with Umami Chicken Layered)

Good Morning every body, now you can prepare recipe Lemper Ayam (Steamed Sticky Rice with Umami Chicken Layered) with 22 ingredients and 3 steps. Below this is how to cook, please carefully carefully.

In cooking there are some levels that must be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 22 ingredients and 3 stages of easy cooking Lemper Ayam (Steamed Sticky Rice with Umami Chicken Layered).

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Ingredients for Lemper Ayam (Steamed Sticky Rice with Umami Chicken Layered)

1. Prepare : Steam sticky rice.
2. You need 1 kg : sticky rice (washed and soaked in water for 3-4 hours before using it).
3. Prepare 1 L : coconut milk.
4. You need 2 stalks : pandan leaves.
5. You need 2 stalks : bay leaves.
6. You need 1 tsp : salt.
7. You need : Chicken filling.
8. You need 2 pcs : chicken breast (boiled with 2 pcs of kaffir lime leaves to remove the odor then shredded into small pieces).
9. You need 8 cloves : shallots.
10. It’s 6 cloves : garlic.
11. Prepare 3 pcs : candlenuts.
12. It’s 1 tbs : coriander seed.
13. Prepare 100 ml : coconut milk (or you can replace it with chicken stock).
14. Prepare 2 pcs : kaffir lime leaves.
15. It’s 1 stalk : lemongrass.
16. It’s 1 tbs : salt.
17. Prepare 1 tbs : sugar.
18. You need 1 tsp : white pepper.
19. Prepare : Oil.
20. Prepare : The wrap.
21. Prepare leaves : Banana.
22. It’s : Tooth pick.

If all cooking materials Lemper Ayam (Steamed Sticky Rice with Umami Chicken Layered) it’s ready, We’re going into the cooking stage. Below is how to making with fast.

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Stages Cooking Lemper Ayam (Steamed Sticky Rice with Umami Chicken Layered)

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 brqq
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. brqq
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 brqq
4. Finish and Enjoy.

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