Steamed sticky rice with seasoning chicken yarn

Material: Chicken Rice

Material

• Glutinous rice
• 300 grams of white sticky rice (Indonesian: white sticky rice), soak for 4 hours or overnight
• 225 ml coconut milk (Indonesian: coconut milk)
• 4 kaffir lime leaves (Indonesian: orange leaves)
• 4 Indonesian bay leaves (Indonesian: bay leaves)
• 2 pandan leaves (Indonesian: pandan leaves), tied
• 1/2 teaspoon of salt
• Spiced chicken yarn
• 250 grams of skinless boneless chicken breast (Indonesian: chicken breast)
• 2 tablespoons of oil
• 50 grams of shallots (Indonesian: shallots)
• 3 garlic cloves (Indonesian: garlic)
• 3 candlenuts (Indonesian: candlenut), optional
• 1/2 teaspoon of coriander seeds (Indonesian: coriander seeds)
• 1/2 teaspoon of cumin seeds (Indonesian: cumin seeds)
• 2 kaffir lime leaves (Indonesian: orange leaves)
• 2 Indonesian bay leaves (Indonesian: bay leaves)
• 1 teaspoon of acid + 3 tablespoons of water, seeds and pulp removed
• 125 ml of coconut milk
• 1/2 teaspoon of salt
• 2 1/2 tablespoons of sugar

Instructions

• Glutinous rice
• Prepare steamer on medium heat. Place the rice in a steamed and steamed bowl for 15 minutes.
• Meanwhile, place the coconut milk, kaffir lime leaves, bay leaves, pandan leaves, and salt in a pan and bring to a boil. Add steamed sticky rice to the pan and cook until all the liquid is absorbed by the rice.
• Discard the rice and return to the bowl. Steam for 30 minutes until the rice is fully cooked. Stir and remove all leaves. Keep warm.
• Spiced chicken yarn
• Boil chicken breast until cooked. Drain, tear into small pieces like how the chicken thread should be, and set aside.
• Grind the onion, garlic, pecan, coriander seeds, and cumin seeds into a smooth paste.
• Heat oil in a skillet and saute the seasoning paste until it's fragrant, about 3 minutes.
• Add kaffir lime leaves, bay leaves, acidic liquid and coconut milk and bring to a boil.
• Add chicken to the skillet, season with salt and sugar. Stir and cook until all the liquid is fully absorbed by the chicken. Chicken yarn must be dry. Remove from the fire, remove the leaves, and set aside.
• Put the plate (option 1)
• Brush the square pan (mine is 8 inches x 8 inches x 2 inches) so the plate can be easily removed.
• Take half of glutinous rice, spread evenly and press. Add all chicken thread, spread evenly, and press again. Take half the rice again, spread evenly, and press again.
• Cover the pan with a cutting board (this should be bigger than the baking sheet), turn it over, and use an oiled knife to cut it into individual pieces. You can be cut into boxes (3x3 or 4x4), or be rectangular (2x4 or 3x5). Serve immediately.
• Put the plate (option 2)
• Cover a square pan (my mine is 8 inches x 8 inches x 2 inches) with the suggestion of a plastic with enough overhangs so that the plates can be easily removed.
• Take half of glutinous rice, spread evenly and press. Add all chicken thread, spread evenly, and press again. Take half the rice again, spread evenly, and press again.
• Get a plastic sran that hangs and releases it from the baking sheet. Use an oiled knife to cut into several parts. You can be cut into boxes (3x3 or 4x4), or be rectangular (2x4 or 3x5). Serve immediately.

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