Lafonte Padang Sauce Chicken Lemper

Ingredients

• 200gr white sticky rice, soak for 2 hours
• 200ml coconut milk
• 2 pandan leaves

Ingredients for Stuffing Chicken with Padang Sauce

• 200gr chicken fillet
• 1/2 onion, finely chopped
• 3 tbsp pasta sauce bolognese @pastabisa
• 2 tbsp chili sauce
• 2 lime leaves
• 1 tbsp oyster sauce
• 1 cm ginger, crushed
• 1 tbsp sugar
• 1/2 tsp pepper
• 1 tsp salt
• 100 ml water

Method

• • Steam the sticky rice for 20 minutes, remove and set aside.
• • Cook coconut milk with pandan leaves until it boils, turn off the stove, add the steamed sticky rice, stir until absorbed. Then steam again with pandan leaves, for 30 minutes, then remove and set aside.
• • Boil chicken fillet until cooked, remove and shred chicken. Set aside.
• Saute the onions, ginger and lime leaves until fragrant, add the shredded chicken, @pastabisa bolognese sauce, chili sauce, oyster sauce, pepper, salt and sugar, stir, add water, cook until absorbed, remove from heat.
• • Prepare a baking sheet, put some plastic, add sticky rice, smooth it, add chicken stuffing with Padang sauce, add more glutinous rice, flatten it, let it sit until it's not hot. Remove from pan, cut as desired. Serve!

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