1 cup Thai black rice, soaked overnight and cooked for 45 minutes 2 cups water, cooled
200g chicken breast, minced
3 kaffir lime leaves, thinly sliced
1 tsp coconut sugar
¼ bunch coriander, thinly sliced
1 tbsp light soy
1 tsp dark soy
1 clove garlic, grated
1 tbsp ginger, grated
1 tbsp red chilli, diced
Extra virgin olive oil
1 lemon grass stalk, finely sliced
1 tbsp coconut cream
Banana Leaves to Wrap, cut to size and charred on a flame
1 red chilli
1 bunch spring onions
In a bowl mix chicken, kaffir lime leaves, coconut sugar, soy, garlic, ginger, coriander, red chilli, salt, lemongrass and coconut cream until all of the ingredients are combined.
Trim down banana leaves to around 15×25 cm in size. Layer 2 cut down banana leaves. Spread 2 tablespoons of cooked black rice in the centre of the leaf, add a tablespoon of the chicken mince onto the rice. Roll the banana leaf over forming a cylinder, gently tuck the sides under and seal with string at both ends.
Steam for 10-12 minutes.
Serve with spring onions and chilli.