👨‍🍳 Instruktioner

1. 1

   In a bowl, combine chicken pieces with lemongrass, ginger, garlic, shallots, turmeric powder, salt, and water. Marinate for at least 15 minutes.

2. 2

   Carefully stuff the marinated chicken and aromatics into the prepared bamboo stalks. Do not overfill.

   💡 Proffstips: Ensure bamboo is clean and free from any sap.
3. 3

   Seal the open ends of the bamboo stalks tightly with banana leaves or aluminum foil to prevent steam from escaping.

   💡 Proffstips: A good seal is crucial for even cooking.
4. 4

   Place the sealed bamboo stalks upright or at an angle in a pot or wok. Add enough water to come halfway up the bamboo stalks. Cover and cook over medium heat.

   💡 Proffstips: Alternatively, this can be cooked over an open fire for a more authentic smoky flavor.
5. 5

   Cook until the chicken is tender and cooked through. The liquid inside the bamboo will form a flavorful broth.

   💡 Proffstips: Gently shake the bamboo to check if the chicken is cooked; it should move freely.
6. 6

   Carefully remove the bamboo stalks from the pot. Serve the Ayam Pansuh hot, either by slicing open the bamboo stalks at the table or by scooping the chicken and broth into serving bowls.

   💡 Proffstips: Be cautious of hot steam when opening the bamboo.