Hello everybody, it’s me, Dave, welcome to our recipe site. Today, we’re going to prepare a special dish, lemper ayam (steamed sticky rice with umami chicken layered). One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Lemper Ayam (Steamed Sticky Rice with Umami Chicken Layered) is one of the most popular of current trending meals in the world. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. They’re fine and they look fantastic. Lemper Ayam (Steamed Sticky Rice with Umami Chicken Layered) is something which I have loved my whole life.
To begin with this recipe, we have to first prepare a few components. You can cook lemper ayam (steamed sticky rice with umami chicken layered) using 22 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Lemper Ayam (Steamed Sticky Rice with Umami Chicken Layered):
- Make ready Steam sticky rice
- Make ready 1 kg sticky rice (washed and soaked in water for 3-4 hours before using it)
- Get 1 L coconut milk
- Take 2 stalks pandan leaves
- Make ready 2 stalks bay leaves
- Prepare 1 tsp salt
- Prepare Chicken filling
- Take 2 pcs chicken breast (boiled with 2 pcs of kaffir lime leaves to remove the odor then shredded into small pieces)
- Get 8 cloves shallots
- Make ready 6 cloves garlic
- Get 3 pcs candlenuts
- Take 1 tbs coriander seed
- Take 100 ml coconut milk (or you can replace it with chicken stock)
- Get 2 pcs kaffir lime leaves
- Take 1 stalk lemongrass
- Make ready 1 tbs salt
- Take 1 tbs sugar
- Make ready 1 tsp white pepper
- Make ready Oil
- Make ready The wrap
- Prepare leaves Banana
- Make ready Tooth pick
Instructions to make Lemper Ayam (Steamed Sticky Rice with Umami Chicken Layered):
- 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
- 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.
- 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
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