Ayam Songkem by @chefamirgani
4 servings
🍗
0.5 kg
Chicken
⚫
15 ml
White pepper
🐚
30 ml
Oyster sauce
🧂
20 ml
Salt
🫗
30 ml
Sesame oil
🌾
30 ml
Tapioca flour
🌶️
30
Bird's eye chili
🌶️
15
Green chili padi
🧄
10 cloves
Garlic
🧅
2
Shallot
🧅
2 stalks
Spring onion
🦐
2.5 ml
Toasted shrimp paste
🍗
15 ml
Chicken powder
🍬
15 ml
Brown sugar
🫗
80 ml
Hot oil
🍃
3 sheets
Banana leaf
🌿
3 stalks
Lemongrass
🌿
3 leaves
Bay leaf
- Cut
Cut the chicken into 3 serving pieces and place it in a mixing bowl.
- Add
Add white pepper, 2 teaspoons salt, oyster sauce, and sesame oil to the chicken.
- Mix
Mix the chicken until evenly coated, then add tapioca flour.
- Mix
Mix again and marinate the chicken for 60 min.
- Grind
Roughly grind the bird's eye chili, green bird's eye chili, garlic, and shallot.
- Transfer
Transfer the ground chili mixture to a bowl and add toasted shrimp paste, chicken powder, brown sugar, and 1 teaspoon salt.
- Heat
Heat the cooking oil on the stovetop until hot, then carefully pour it over the chili mixture.
- Stir
Stir the sambal until combined, then fold in the sliced spring onion.
- Place
Bruise the lemongrass stalks and place one stalk on each banana leaf sheet.
- Spoon
Spoon one-third of the sambal onto each banana leaf, then place one piece of marinated chicken on top.
- Top
Top each chicken piece with more sambal and add Indonesian bay leaf if using.
- Fold
Fold and tightly wrap each banana leaf parcel, then place the parcels in the steamer basket.
- Steam
Steam the parcels over boiling water for 30 min, until the chicken is fully cooked.
- Serve
Rest the parcels for 5 min, then unwrap and serve hot.
Ayam Songkem by @chefamirgani
4 servings
🍗
0.5 kg
Chicken
⚫
15 ml
White pepper
🐚
30 ml
Oyster sauce
🧂
20 ml
Salt
🫗
30 ml
Sesame oil
🌾
30 ml
Tapioca flour
🌶️
30
Bird's eye chili
🌶️
15
Green chili padi
🧄
10 cloves
Garlic
🧅
2
Shallot
🧅
2 stalks
Spring onion
🦐
2.5 ml
Toasted shrimp paste
🍗
15 ml
Chicken powder
🍬
15 ml
Brown sugar
🫗
80 ml
Hot oil
🍃
3 sheets
Banana leaf
🌿
3 stalks
Lemongrass
🌿
3 leaves
Bay leaf
Preparation Steps
Step 1/14
Cut the chicken into 3 serving pieces and place it in a mixing bowl.
Step 2/14
Add white pepper, 2 teaspoons salt, oyster sauce, and sesame oil to the chicken.
Step 3/14
Mix the chicken until evenly coated, then add tapioca flour.
Step 4/14
Mix again and marinate the chicken for 60 min.
Step 5/14
Roughly grind the bird's eye chili, green bird's eye chili, garlic, and shallot.
Step 6/14
Transfer the ground chili mixture to a bowl and add toasted shrimp paste, chicken powder, brown sugar, and 1 teaspoon salt.
Step 7/14
Heat the cooking oil on the stovetop until hot, then carefully pour it over the chili mixture.
Step 8/14
Stir the sambal until combined, then fold in the sliced spring onion.
Step 9/14
Bruise the lemongrass stalks and place one stalk on each banana leaf sheet.
Step 10/14
Spoon one-third of the sambal onto each banana leaf, then place one piece of marinated chicken on top.
Step 11/14
Top each chicken piece with more sambal and add Indonesian bay leaf if using.
Step 12/14
Fold and tightly wrap each banana leaf parcel, then place the parcels in the steamer basket.
Step 13/14
Steam the parcels over boiling water for 30 min, until the chicken is fully cooked.
Step 14/14
Rest the parcels for 5 min, then unwrap and serve hot.
Composition
Ingredients
Types
Ingredients
Notes
Allergens
Dietetics
Dietary regimen
Calories
390 kcal
Macro nutrients
Nutritional Information
Minerals
Vitamins
Preparation
Time Information
Preparation
1 hour 15 minutes
Cooking
30 minutes
Overall
1 hour 45 minutes
Difficulty
Level
Hard (3/4)
Steps
14 steps
Equipments
Utensils
Appliances
Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
Original Creator
@chefamirgani
Origin
Cuisine
Geographic
Indonesia, Madura
Various
Aspect
Texture
Flavors
Other
Price
Low
Recommended Preservation
fridge
Preservation Infos