Indonesian Lemper Ayam
Rice
- 1/2 tsp salt
- 2 cups glutinous rice
- 2 400ml cans coconut milk
Filling
- 1/2 pound chicken breast
- 1/2 stalk of lemongrass
- 2 cloves garlic
- 1 teaspoon ground cumin
Directions:
1. Soak rice overnight in water. Drain. Wash rice.
2. Boil chicken until cooked.
3. Bring rice with 1 1/2 can coconut milk, 1 cup water and a pinch of salt to a boil. Rolling boil for 5 minutes, then steam rice for 30 minutes.
4. Shred cooked chicken. Finely chop garlic and lemongrass.
5. Fry garlic and lemongrass until browned. Add chicken, fry for 3 minutes, then add 1/2 can of coconut milk. Simmer until filling is dry. Season with salt, pepper and ground cumin.
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