Grilled Chicken Rice Parcel
Ingredients
Rice mixture
- 1 liter rice
- 2 handfuls butterfly pea flowers
- 4 bay leaves
- 5 kaffir lime leaves
- Salt to taste
- 1 packet chicken bouillon powder
Filling
- 1 chicken breast
- 1 large white tofu
- 2 stalks lemongrass
- 1 piece ginger
- 2 kaffir lime leaves
- 2 bay leaves
Spice paste
- 10 curly red chilies
- 15 red bird's eye chilies
- 10 shallots
- 5 garlic cloves
- 1 tablespoon curry powder
- Salt to taste
- Chicken bouillon powder to taste
- 100 ml coconut milk
Wrappers and garnishes
- Banana leaves
- Lemon basil leaves
- Whole bird's eye chilies
Preparation
Mix all ingredients for the rice mixture and cook as usual in a rice cooker. Set aside.
Sauté the spice paste, green chilies, lemongrass, ginger, bay leaves, and kaffir lime leaves until fragrant.
Add shredded chicken, tofu, and coconut milk, stir well. Add salt and bouillon powder. Stir again and cook until the liquid reduces and it's dry. Set aside.
Prepare banana leaves by cleaning and heating them over the stove.
Arrange the rice, add the chicken mixture, then add lemon basil and whole chilies. Roll up, twist the ends, and secure. For more details, see the video tutorial.
Grill on a pan for about 10 minutes until the leaves are dry. Serve.
