Steamed Rice In Banana Leaves
|Long grain white glutinous rice||14 Ounce, soaked overnight (2 Cups / 440 Gram)|
|Coconut cream||8 Fluid Ounce (1 Cup / 250 Milliliter)|
|Boneless chicken breast fillet||7 Ounce, sliced (220 Gram)|
|Shallots||4 , chopped (Red / Golden Colored)|
|Fresh red chilies||3 , chopped|
|Finely grated fresh ginger||2 Tablespoon|
1. Drain rice, place in a colander and rinse under cold running water until water runs clear. Place rice in a saucepan and pour over enough water to just cover. Cover pan with a tight-fitting lid and cook over a medium-low heat for 20 minutes or until water is absorbed.
2. Transfer rice to a bowl and fluff up with a fork. Stir in coconut cream and stand for 10 minutes.
3. Divide half the rice between the banana leaves or aluminium foil squares. Spread rice out evenly, then top with chicken, shallots, chillies and ginger. Cover with remaining rice and fold banana leaf or aluminium foil to enclose.
4. Half fill a wok with water and bring to the boil. Place parcels in a bamboo steamer. Place steamer on a wire rack in wok, cover steamer and steam for 10 minutes.