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

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)
<

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