Chicken Steamed In Banana Leaves

Chicken Steamed In Banana Leaves.

The uniqueness of cuisine 'chicken steamed in banana leaves' is located in a thick coconut milk, and cooked by steaming. Savory taste delicious with spicy chili flavor plus a fragrant aroma. Stay enjoyed with white rice.

'Chicken steamed in banana leaves' very delicious when served warm. Suitable for lunch or dinner, when your family is being gathered. And enjoy being with family, with a menu of dishes 'chicken steamed in banana leaves' this.

The materials and processing methods need to be prepared cuisine 'chicken steamed in banana leaves' are as follows:

Ingredients:

1. 1 whole chicken.
2. Coconut 1 whole, peeled, grated, take 250 ml 500 ml thick coconut milk and coconut milk diluted.

Spices:

1. 10 grains of red onion.
2. Garlic 10 grains.
3. Turmeric is 5 cm.
4. Ginger 4 cm.
5. Kencur 2 cm.
6. 2 pieces of curly red peppers, boiled.
7. 2 teaspoons salt.

Rough Seasoning:

1. Granules 1 tablespoon pepper, roughly mashed.
2. 1 tablespoon coriander, roughly mashed.
3. 1 teaspoon cumin.
4. Cayenne pepper 100 grams.
5. 3 cm galangal, sliced​​.
6. Leaves 3 stalks lemongrass, crushed.
7. Kaffir lime leaves 3 pieces.
8. 2 pieces bay leaf.

How to make:

1. Blade of the chicken from the front of the chest down, then lay it open wide.

2. Marinate chicken with salt until evenly distributed.

3. Grilled chicken over hot coals until half cooked and begin to brown. Remove from heat.

4. Saute until fragrant rough. Enter the ground spices, stir, stir-fry until fragrant and cooked.

5. Add thin coconut milk into a stir, and cook until boiling.

6. Enter your grilled chicken to the skillet containing lemongrass, bay leaves, and kaffir lime leaves. Cook over low heat until boiling.

7. Add the coconut milk, cook over low heat until the sauce becomes very thick.

8. Wrap the chicken steamed thick with banana leaves, banana leaves and steamed until wilted. Remove from heat.

9. Served with savory rice and vegetables ointment.