Chicken Lemper in Egg Parcels
Ingredients
- Lemper filling:
- 250g boneless chicken
- 150ml coconut milk
- 2 bay leaves
- 1 lemongrass, bruised
- Salt and pepper
- 2 tbsp brown sugar
- 1 tbsp oil
- Fine seasoning:
- 5 shallots cloves
- 3 garlic cloves
- 2 candlenut - roasted
- 1/2 tsp coriander powder
- Glutinous rice ingredients:
- 200g glutinous rice, soaked for 1 hour
- 150ml coconut milk
- 1 tsp salt
- 3 bay leaves
- Egg omelet ingredients:
- 3 eggs, roughly beaten
- 3 tbsp water
- 1 tsp flour
- Salt
Cooking Instructions
- Make the filling: boil the chicken and shred it. Set aside.
- Saute the spices, adding bay leaves, lemongrass, shredded chicken, salt, pepper, brown sugar, and coconut milk. Stir well and cook until fragrant.
- Steam sticky rice for 10 minutes. Put coconut milk, salt, and bay leaves in a pot and bring to a boiling point. Add the steamed glutinous rice to the pot and mix until fully combined. Steam the glutinous rice for another 30 minutes.
- Make a thin egg omelet in a nonstick skillet. Scoop some sticky rice and flatten it. Put the filling on top and fold the flattened sticky rice into an oval-shaped ball.
- Place the sticky rice on the egg omelet. Then, fold and roll the omelette. Ready to serve.
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