Serves 7
Directions
- 1Soak the shiitake mushrooms in warm water for 30 minutes, then squeeze out the water and remove the stems. Slice the caps.
- 2Peel and crush the garlic.
- 3Cut the chicken into small pieces.
- 4Boil the chicken bones in water for 45 minutes over low heat, skimming off any impurities.
- 5Heat oil in a pan, sauté the garlic until fragrant, then add the chicken pieces.
- 6Cook until the chicken releases its oil and water, then add soy sauce, mushroom soy sauce, sweet soy sauce, oyster sauce, sugar, salt, pepper, MSG (if desired), and the shiitake mushrooms.
- 7Cook until dry, then add the chicken broth and simmer for 10 minutes until the liquid is reduced by half. Turn off the heat and add sesame oil.
- 8In the remaining pan, add the washed rice and sauté for 5 minutes until slightly dry.
- 9Add the chicken broth, salt, and pepper. Cook over low heat while stirring until the liquid is absorbed and the rice is still slightly firm.
- 10Turn off the heat and add sesame oil.
- 11Fill the molds with chicken and rice, cover with aluminum foil, and steam over medium heat for 1 hour.
- 12Once cooked, they can be stored in the refrigerator and reheated by steaming for 15 minutes.
Ingredients
- 15 pcs bawang putih kating
- 3 pcs jamur hioko kering
- 1 ekor ayam kampung
- minyak
- lada
- garam
- penyedap rasa
- gula pasir
- 1.5 sdm kecap asin
- 1 sdm kecap jamur
- 0.5 sdm kecap manis
- 1 sdm saus tiram
- 1 sdm minyak wijen
- 1 ayam ayam kampung
- 5 lt air
- 420 gr beras
- 1.5 lt air kaldu
- lada
- garam
- penyedap rasa
- minyak wijen
Tips
- If you don't like mushrooms, you can skip them.
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