Steamed Chicken with Lemon Basil Wrapped in Banana Palm Leaf Recipe

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Indonesian cuisine. Any feedback will be highly appreciated. Thank you.
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  • ½ kg (approx. 1 lb) chicken, cut in to 7 pcs
  • Lemon basil leaves
  • 1 tomato cut into 7 pcs
  • 1 cm galangal
  • 1 cm ginger
  • 1 cm turmeric
  • ½ tsp chili powder
  • 6 cloves of garlic
  • 4 cloves of onion
  • 1 tablespoon Knorr All-in-One
  • 1 teaspoon salt
  • ½ tsp sugar
  • 1 teaspoon candlenut
  • 2 pcs kaffir lime for removing the raw chicken smell
  • 4 tablespoons cooking oil for sautéing
  • Banana palm leaves (make it wither by drying it on a stove)
  • Smear the chicken with Squeezed lime juice. Wait for about 10 to 15 minutes. Then, clean it up.
  • Puree all the ingredients with blender, then saute the puree until it smells aromatically.
  • Put in 7 pieces of chicken, then add 3 Tbs. water, stir until it is dried.
  • Take the dried banana palm leaves for covering the chickens.
  • Put lemon basils on top of each banana palm leaf.
  • Add 1 piece of chicken, and give other lemon basils on the top of the chicken and put a piece of tomato.
  • Wrap up the banana leaves until it covers all. Pin the banana palm leaf with small skewers/toothpicks in the corner and the middle.
  • Repeat the 5-7 step for the 6 other pieces of chicken.
  • Steam the chickens wrapped with banana palm leaf for about 40 minutes.
  • Delicious steamed chickens wrapped with banana palm leaf are ready to serve.
  • For chicken: Usually in Indonesia, most of recipes use ayam kampung for better dishes. Ayam kampung is a traditional-raised chicken with low fat under its skin, has yellow-coloured skin and lean and tender meat. It lives freely and searches its food itself.
  • For MSG enhancer: You can either follow the recipe or use another MSG enhancer, like Accent Flavor Enhancer, with your desired measurement.
  • For banana palm leaf: Alternatively, if you cannot find any banana palm leaf, you can look for aluminum foil or cooking paper.

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