Sticky rice and spiced chicken in banana leaf (lemper ayam) from Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, and More by Andrea Nguyen

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Notes about this recipe

  • Delys77 on February 17, 2014

    Pg. 173 This is the first time I've made sticky rice and it turned out perfectly with her instructions. I steamed it by placing my rice cooker insert into my largest stockpot, and it worked perfectly. The chicken itself is very good, and the leaves imparted a lovely flavour to the rice. I would however add a touch more salt to the rice and the chicken as the result was a touch bland. Surprising given the very flavourful chicken, but with that much rice both components need to have a fair amount of seasoning. I ended up baking them as my stove top was too busy for steaming, this worked very well. Lastly I didn't staple or use toothpicks, I just folded the leaves under.

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