When I first saw this recipe.... I asked myself, how nice can this be?
Then as I think about it, I remembered how my mom used to put steamed chicken juices onto our rice, and it was heavenly. No fancy seasoning, and the chicken was only rubbed with some salt and steamed.
Now... I roughly know what it tastes like.
But to have flavourful chicken juices, I must get a good chicken. I bought half a Naked Neck, locally known as "gong geng gai" in Cantonese, or you can get a "woo sou gai" of which I don't know the proper English name for this bearded chicken. but both chicken breeds are known to have better meat than regular farmed chickens.
I made 8 parcels. My girls each had one and they thoroughly enjoyed dinner, and even complimented me verbally, LOL. My boy took half and my hubby and I walloped the rest. Served with some acar of which.I find, ruined the whole thing because the rice has such a delicate flavour. I totally loved how the rice taste and smells like. But if you prefer strong flavours, you might find this..... bland.
Now, I want to give myself a pat on the back. I cooked rice on the stove top in a pot without burning, LOL. I have always marveled at people who could do that. Finally I could. Well, you don't have to do it like me. You can use a rice cooker, something of which I don't have. And for once, I want to challenge myself not to use the microwave. :-) Just render some fat from the chicken before you cook the rice in your rice cooker and it will taste marvelous.
I can't get simpur or tarap leaves here, and so I had to make do with banana leaves. If you have always preferred banana leaf wrapped nasi lemak, I think you will enjoy this special simple chicken rice too. The leaves add a new dimension to the good old chicken rice that we are so familiar with.
Oh yes, I don't know the origins of this dish, as in from which tribe, because the recipe source never mentioned about it. Let me know if you do :-)
Linatan~Chicken Rice Parcels
Reference: Sabah Edu
400gm of chicken (1/4 bird), skin on (choose one with good flavour), whole piece
300gm rice (I used Siamese rice, not Jasmine/fragrant rice)
600ml water (the water must be more than usual so that the rice will be soft)
1/2 Tbsp salt
8pcs banana leaves (8X12 inches)
1. Soak rice for at least 30 minutes.
2. Place chicken skin side down in a heavy based pot. Turn the heat on. When you hear some sizzling, pour in the water and salt. Bring to a boil and let it simmer for 5-10 minutes until you see some fat floating on top. (taste it, adjust if needed)
3. Drain the rice and put it in the simmering chicken broth.
4. Let the rice boil on medium heat (lid off) until you no longer see any extra liquid floating on top.
5. Turn the heat down to the lowest and let it cook for another 10 minutes or so, until the rice is cooked.
6. Turn off the heat and let the rice sit for another 30 minutes.
7. Remove chicken from rice and shred it
8. Spoon a few Tbsp of warm rice onto banana leaf, top with some chicken shreds and fold like a parcel.
*Can be cooked using rice cooker
** Stir rice once only, that is after putting in at step 3.
***Parcels can be reheated by steaming, of which adds more banana leaf fragrance to the rice.
I am submitting this to Malaysian Food Fest Sabah Month hosted by Mary Of a Pepper's Love
Do your part as a citizen of Malaysia.
See you on Monday after Election Day
with more Sabah food