Basil Chicken Grilled Rice Recipe / NASI BAKAR AYAM KEMANGI

Basil Chicken Grilled Rice Recipe

Ingredient:

v  RICE

Rice, washed - 4 cups

Bay leaf - 2 pieces

Lemongrass, take the white part mashed - 1 stick

Instant coconut milk - 65 ml

Water for cooking rice - to taste

Salt to taste

v  BASIC CHICKEN:

Chicken fillet, washed - 250 grams

Bay leaf - 2 pieces

Citrus leaves - 3 pieces

Lemongrass, crushed - 1 stick

Basil leaves - 1 bunch

Water - 150 ml

Salt to taste

Broth powder - to taste

Cooking oil for frying - to taste

Banana leaves to wrap the grilled rice - to taste

v  FINE CONDITIONING:

Shallots - 8 cloves

Garlic - 4 cloves

Curly red chilies - 10 pieces

Red cayenne - 5 pieces

Turmeric - 1 segment

Ginger - 1 segment

Tamarind water - 2 tbsp

Brown sugar comb - 1 tbsp

       Pepper powder - 1/2 tsp

v  How to Make It:

1.      Mix all ingredients to cook rice. Cook in the rice cooker until cooked.

2.      Boil the chicken with a piece of bay leaf until cooked. Drain then shredded. Set aside.

3.      Saute ground spices with bay leaves, lime leaves and lemongrass until fragrant.

4.      Enter the shredded chicken, mix well.

5.      Add a little water let it boil a little.

6.      Add salt and powdered stock, mix well.

7.      Cook until the gravy is slightly reduced. Just before it's cooked, add the basil leaves, stir briefly.

8.      Prepare the banana leaf, roll the rice and compact it.

9.      Arrange the basil chicken on top, then wrap.

10.  Burn the rice until the leaves become brownish / dry.

TIPS

1.      Burn the banana leaves briefly until wilted. The goal is to make it easy when wrapping the rice and the leaves are not torn.

2.      To be practical, use a non-stick flat pan or grilling pan to burn. Choose a square shape