Layered steamed chicken

Name: Layered steamed chicken (Lapis Ayam)
Yield: to serve four
Cuisine: Indonesia
Ingredients: 2 green chillis; 1 tsp cornflour; 2 tbs rice flour or plain flour; 2 tbs soya sauce; 4 chicken breasts, boned; 1 tbs oil or butter; 1 tsp ginger powder; pepper; a pinch of powdered lemon grass; 1 egg; 2 tsp ground coriander; salt; a pinch of laos (galingale); 225 g (½ lb) beef (brisket); 3 shallots; 1 slice terasi, grilled; 1 can (4 oz) bamboo shoots; 3 cloves garlic

Lapis Ayam

Preparation info

to serve
four

Difficulty
Medium

Appears in

Indonesian Food and Cookery

By Sri Owen

Published 1980

About

‘Lapis’ in this case refers to the layers of chicken which, in Indonesia, we usually steam in a neat square parcel made from a banana-leaf. Lapis Ayam cooks just as well, however, wrapped in aluminium foil and either steamed or baked in the oven.

Ingredients

4 chicken breasts, boned
225 g (½ lb) beef (brisket)
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Asia
Indonesia
Main course
South East Asia

Method

Rub the chicken with 1 tablespoonful of soya sauce and a little pepper. Mince the beef, with a little of the fat. Put it aside while you pound 2 shallots and 2 cloves