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Ayam Songkem is a traditional Madura-style dish where chicken is marinated in a fragrant blend of spices and steamed in banana leaves, infusing it with a unique aroma. The chicken is first marinated with salt and lime juice, then coated with a spicy blend of shallots, garlic, red chilies, bird's eye chilies, and shrimp paste. Wrapped in banana leaves, the chicken is steamed to perfection, resulting in tender, flavorful meat. This dish is a delightful...
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Marinate chicken with salt and lime juice. Let it sit in the fridge for 30 minutes, then cut the chicken into 4 pieces.
Blend shallots, garlic, red chilies, bird's eye chilies, and shrimp paste. Season the blend with salt, mushroom bouillon, and white pepper.
Add the seasoned spice blend to the marinated chicken and mix well until all the chicken is fully coated with spices.
Pre-heat banana leaves on the stove to make them softer.
Place the chicken with spices on a banana leaf, wrap it tightly, and secure with toothpicks or a stapler.
Steam the chicken for 40 minutes over medium heat.
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If you don't have banana leaf, you can use aluminum foil.
Adjust the chilies to your liking.
Can I use aluminum foil instead of banana leaves?
Yes, you can use aluminum foil if banana leaves are not available.
How can I adjust the spiciness of the dish?
You can adjust the amount of red chilies and bird's eye chilies to your liking.
What is the purpose of pre-heating the banana leaves?
Pre-heating the banana leaves makes them softer and easier to wrap around the chicken.
Can I use a different type of bouillon?
Yes, you can substitute mushroom bouillon with chicken or vegetable bouillon if preferred.
How do I know when the chicken is fully cooked?
The chicken is fully cooked when it is tender and the juices run clear.
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