👨‍🍳 Instruktioner

1. 1

   Prepare the shredded chicken by cooking and shredding chicken breast. Set aside.

   💡 Proffstips: You can boil or pan-fry the chicken breast until cooked through, then shred it with two forks.
2. 2

   In a bowl, combine the mashed ripe bananas, shredded coconut, and chicken stock. Mix well.

   💡 Proffstips: Ensure the bananas are ripe for sweetness and a smoother texture.
3. 3

   Add the shredded chicken to the banana mixture and stir to combine.

4. 4

   In a separate pot, bring the coconut milk to a gentle boil. Season with salt to taste.

5. 5

   Prepare the sago pearls according to package instructions, usually by soaking or briefly boiling until translucent. Drain any excess water.

   💡 Proffstips: Be careful not to overcook the sago, as it can become too mushy.
6. 6

   Lay out the baking paper or banana leaves. Place a portion of the sago pearls onto each sheet, flattening them slightly to form a base.

7. 7

   Spoon a portion of the chicken and banana mixture onto the sago base on each sheet.

8. 8

   Fold the baking paper or banana leaves to create sealed parcels, enclosing the sago and filling.

   💡 Proffstips: Ensure the parcels are tightly sealed to prevent the filling from leaking out during cooking.
9. 9

   Carefully place the parcels into the boiling coconut milk. Simmer for about 15-20 minutes, or until the sago is fully cooked and translucent.

   💡 Proffstips: The coconut milk helps to cook the sago and adds flavor.
10. 10

    Remove the parcels from the coconut milk and let them rest for a few minutes before unwrapping.