Ingredients
- 500 gr long grain steamed rice
- 50 gr mushroom, sliced
- 100 gr fried chicken, shredded
- 2 indian bay leaves
- 1 stalk lemon grass, bruised
- 2 tbs vegetable oil
- 1 cup coconut milk
- 3 cloves garlic,minced
- 3 shallots, minced
- 5 thai basil leaves (daun kemangi)
- banana leaves or aluminum foil for wrapping
- salt to taste
Directions:
- Preheat vegetable oil in a wok. Saute the garlic, salt and shallots until fragrant. Stir in indian bay leaves and lemon grass.
- Add the shredded chicken, coconut milk, rice and mushroom. Stir to combine. Continue simmering on medium heat until the liquid is gone. Remove from heat.
- Combine the rice mixture with thai basil leaves. Dispose of the lemon grass and indian bay leaves. Wrap it in the banana leaves or aluminum foil. Grill over charcoal heat (or roast in the oven) until fragrant.
- Remove and serve.