foto: shutterstock.com
Grilled rice is one of Indonesia's signature dishes that has a unique aroma and taste. Wrapped in banana leaves and grilled, the aroma makes your stomach hungry immediately. Especially if the filling is shredded chicken seasoned with spices, the combination is perfect with savory rice and fragrant basil leaves.
In addition to being delicious, grilled rice is also practical to carry anywhere. Suitable for school supplies, picnics, or just casual meals at home. Well, you can try the following 5 variations of shredded chicken grilled rice. There are additional petai , mushrooms, and even tofu for those looking for a frugal version. Come on, check out the complete recipe!
1. Spicy Shredded Chicken and Basil Grilled Rice Material:
- 500 g boiled chicken breast, shredded
- 2 tbsp margarine
- 2 bay leaves
- 2 lime leaves
- 2 tbsp mushroom stock
- 1 tsp pepper powder
- 2 tsp salt
Ground spices:
- 10 shallots
- 4 cloves of garlic
- 5 large red chilies
- 10 red cayenne peppers
- 3 candlenuts
- 3 cm turmeric
- 2 cm ginger
Savory Rice:
- 500 g warm white rice
- 2 tbsp margarine
- Basil leaves to taste
How to make:
1. Saute the ground spices using margarine until fragrant.
2. Add bay leaves and lime leaves, stir until wilted.
3. Add shredded chicken, mix well with the spices.
4. Add pepper, salt, and mushroom stock.
5. Mix warm rice with margarine.
6. Prepare banana leaves, arrange the rice, add shredded chicken and basil leaves.
7. Roll it up, pin the ends, then grill until fragrant.
Material:
- 150 g shredded chicken (already marinated)
- 1 handful of oyster mushrooms, shredded
- 1 handful of basil leaves
- 1 stalk of spring onion, sliced
- 2 stalks of lemongrass, crushed
- 1 large red chili, sliced
- Banana leaves & toothpicks as needed
Ground spices:
- 3 large red chilies
- 13 cayenne peppers
- 5 shallots
- 3 cloves of garlic
- 5 cm turmeric
- 1/2 piece of ginger
- 2 candlenuts
- 1/2 tbsp shrimp paste
How to make:
1. Saute the ground spices and lemongrass until cooked.
2. Add the water used to boil the chicken, add the shredded chicken and cayenne pepper.
3. Add mushrooms, saute until cooked. Add seasoning to taste.
4. Add basil leaves, spring onions, and sliced chilies. Stir briefly.
5. Arrange the rice on banana leaves, top with chicken and mushroom filling.
6. Wrap and secure with toothpicks.
7. Grill on a Teflon pan until fragrant.
Appetizing shredded chicken grilled rice recipe
photo: shutterstock.com
Material:
- 3 1/2 liters of rice
- 2 packets of instant coconut milk (65 ml)
- 3 bay leaves
- 3 lime leaves
- 2 stalks of lemongrass, crushed
- Sufficient mushroom stock
- 1 kg chicken breast
- 3 petai boards, cut in half
- 1 handful of basil leaves
- Banana leaves & toothpicks as needed
How to make:
1. Cook the rice with coconut milk, bay leaves, lime leaves, lemongrass, and mushroom stock.
2. Marinate the chicken with lime and salt, then fry and shred.
3. Saute the ground spices, add the complementary spices and shredded chicken.
4. Add the petai, soy sauce, and stock powder.
5. Mix well, then prepare banana leaves and arrange the rice with the filling.
6. Wrap and bake until fragrant.
Material:
- 500 g warm white rice
- 200 g chicken breast, boiled and shredded
- 150 g white tofu, fried until half cooked and crushed
- 1 handful of basil leaves
- Sufficient banana leaves and toothpicks
Ground spices:
- 6 shallots
- 3 cloves of garlic
- 3 large red chilies
- 7 cayenne peppers
- 2 candlenuts
- 1 cm turmeric
- Salt, sugar, stock powder
Complement:
- 2 lime leaves
- 1 stalk of lemongrass, crushed
- 1 tbsp oil
How to make:
1. Saute the ground spices, add lime leaves and lemongrass.
2. Add chicken and tofu, stir until absorbed.
3. Arrange the rice on banana leaves, fill with chicken, tofu and basil.
4. Wrap, attach a stick, and grill until fragrant.
5. Serve warm.
Material:
- 500 g shredded chicken
- 500 g white rice
- 1 handful of basil leaves
- 3 lime leaves
- 1 stalk of lemongrass, crushed
- Sufficient banana leaves and toothpicks
Ground spices:
- 6 shallots
- 3 cloves of garlic
- 3 red chilies
- 5 cayenne peppers
- 1 cm turmeric
- 2 candlenuts
- Salt and stock to taste
How to make:
1. Saute the ground spices with lime leaves and lemongrass until fragrant.
2. Add shredded chicken, stir until absorbed.
3. Arrange the rice on banana leaves, top with shredded chicken and basil leaves.
4. Wrap and bake until the leaves turn brown.
5. Serve warm.
1. What other fillings are suitable for grilled rice?
In addition to chicken, you can use mushrooms, petai, shrimp, tofu, tempeh, tuna, or salted fish. The combination of chili sauce and spices also makes the taste even more delicious.
2. Why do banana leaves have to be heated first?
So that it is not easily torn when wrapped and the aroma comes out when burned. It can be wilted over a fire or steamed briefly.
3. What kind of rice is suitable for grilled rice?
Use warm, not too soft rice. Add a little coconut milk when cooking the rice to make it more savory.
4. Can you cook grilled rice without a grill?
Yes. You can use a Teflon pan, oven, or air fryer. The important thing is to heat it until the banana leaves dry and the aroma comes out.
5. How long does it take to burn grilled rice?
In a frying pan: 57 minutes per side. In the oven: about 1015 minutes at 180C. Don't overcook so the rice stays soft.
(brl/red)
