7 pieces
RICE:
- Bay leaves - 2 sheets
- Rice, wash thoroughly - 4 cups
- Instant coconut milk - 65 ml
- Lemongrass, take the white part geprek - 1 stick
- Salt to taste
- Water for cooking rice - to taste
CHICKEN KEMANGI:
- Bay leaves - 2 sheets
- Chicken fillets, wash thoroughly - 250 grams
- Lemongrass, geprek - 1 stick
- Orange leaf - 3 pieces
- Basil leaves - 1 bunch
- Water - 150 ml
- Salt to taste
- Broth powder - to taste
- Banana leaves to wrap grilled rice - to taste
- Cooking oil for sauteing - to taste
GROUND SPICES:
- Garlic - 4 cloves
- Shallots - 8 cloves
- Curly red chillies - 10 pieces
- Red cayenne pepper - 5 pieces
- Turmeric - 1 segment
- Ginger - 1 segment
- Brown sugar comb - 1 tbsp
- Pepper powder - 1/2 tsp
Note!!
Roasted rice is a typical Indonesian cuisine that can be found anywhere, especially Java. The fragrant aroma of rice wrapped in banana leaves which is burned is increasingly delicious when combined with chicken basil. The refreshing aroma of basil combined with chicken makes this dish so tempting.
This cuisine can be an entrepreneurial creative idea, or special provisions for your beloved family. The spicy taste is guaranteed to make you want to keep on adding!
Step:
1
Mix all ingredients to cook rice. Cook on a rice cooker until cooked.
2
Boil chicken with a bay leaf until cooked. Drain then shred. Set aside.
3
Saute ground spices with bay leaves, orange leaves and lemongrass until fragrant.
4
Add shredded chicken, stir well.
5
Add a little water and let it boil a little.
6
Add salt and powdered stock and stir well.
7
Cook until the sauce is somewhat shrunk. When ripe, enter the basil leaves, stir briefly.
8
Prepare banana leaves, roll rice and tighten it.
9
Arrange the basil chicken on top, then wrap it.
10
Burn the rice until the leaves turn brown / dry
Grilled rice is ready to be served