Chicken Lemper And What's In The Chicken Lemper

What's in the Chicken Lemper?

Ingredients for the contents of 200 grams of chicken meat (remove the bones, boil until cooked, finely chopped) 500 ml of water. 1 lemongrass stalk (bruised) 2 bay leaves. salt (to taste) ground pepper (to taste) chicken stock powder (to taste) 100 ml of coconut milk. other items•

How much does a Holland Lemper cost?

One chicken lemper on the Holland Bakery menu is sold at a price of Rp. 8,400. however, these prices may vary slightly depending on the location of the Holland Bakery outlets in each city.

How to Make Chicken Lemper?

How to make glutinous rice steamed chicken lemper for 15 minutes. lift. cook coconut milk, salt, and lemongrass. stir until boiling, remove. Filling: heat oil, saute ground spices until fragrant. add chicken, other spices, and coconut milk. take two tablespoons of sticky rice, fill with two teaspoons of shredded chicken. oval shape.

What Rice Is Lemper Made Of?

Lemper is a snack made from sticky rice, usually filled with shredded or minced chicken and wrapped in banana leaves.

Chicken Filling Ingredients

500 gr Chicken Breast Fillet, boiled until cooked & shredded
2 lbs bay leaf
1 btg Lemongrass, geprek
1/2 tsp Pepper powder
1 1/2 tbsp Crazy Sand
3/4 tsp Salt
1 tsp Mushroom Broth
300 ml thick coconut milk (my, 200 ml instant coconut milk + water)
2 tbsp Oil for frying

Ground spices

8 pcs Shallots
4 cloves garlic
1/2 tsp Roasted Coriander
3 pieces of roasted hazelnut

How to make

1. Heat the oil, saute the spices until fragrant. Add lemongrass & bay leaf, stir until the spices are cooked
2. Enter the shredded chicken, pepper, sugar, salt, mushroom broth & coconut milk, mix well. Cook on low heat until dry. Taste correction. Lift & set aside
1. Steam the sticky rice for 20 minutes/until half cooked.
2. Boil coconut milk, salt, sugar & pandan leaves. Cook over low heat until it boils while stirring.
3. Remove the sticky rice, transfer it to a container. Gradually pour the coconut milk while stirring until the coconut milk is absorbed in the glutinous rice
4. Steam the glutinous rice again for 30 minutes / until cooked
5. Prepare the onigiri mold (no need to be smeared) & a 16x9x5 cm tin that has been lightly greased and lined with plastic.
6. Lift the sticky rice, divide the sticky rice into 2 parts. Partially flatten on the bottom of the mold / pan while pressing & compacting. Give the chicken stuffing on top, flatten. Pour the remaining sticky rice over the chicken, flatten & compact.
Turn and remove the lemper from the mold / pan, decorate with Edible Stamp.
Serve.