Indonesian Steamed Chicken Rice Recipe | Food Diaries | Chef Zarnak Sidhwa | Indonesian Food

Method of Soup:
Soak shiitake mushrooms in hot water and slice once soft. Cook in water and drain and retain the water. Heat oil, add ginger garlic paste, salt and pepper, zucchini and the retained mushroom water. Top up with more water . Bring to a boil, simmer for 10 minutes. Lastly add chopped spring onions and celery.

Method for Chicken:
Heat sesame oil, add ginger garlic paste and star anise. Sauté for a few minutes. Add chicken and all the sauces and seasonings Cook till done. Keep aside.

Method for Rice:
Heat oil, add ginger garlic paste, spring onion, celery, sauté for few minutes, add rice and seasoning. Add water and half cook the rice. Now heat water in a steamer. Grease 4-5 ramekins or bowls and add about 1/4 cup of the chicken. Top with half cooked rice. Fill only ¾ of the ramekins. Cover and steam the bowls for 20 minutes. Serve hot with soup and sambal.

Method For Sambal:
Boil red chilies, onions, garlic cloves. Strain and blend. Add salt and lemon juice.

Method:
To make the Caramel Sauce, melt the butter and brown sugar together. Add the pinch of salt and condensed milk and cook stirring constantly until the mixture turns a deep golden color. Add the cream and mix well. Let it cool completely. Store in the fridge if you make this ahead of time.
For the Fudge layer, melt chocolate, butter and cream over low flame. Mix till smooth. Let it cool completely. Cover and store in the refrigerator.
For the brownies, melt the butter and chocolate. Mix caster sugar with the yogurt or sour cream. Add in oil, vanilla essence, butter and chocolate mixture. Add the flour, coffee powder, cocoa, salt, baking powder and baking soda. Gently mix to form a smooth batter. Do not over-mix. Pour the batter into a greased and lined baking tin. Tap to even out the batter. Bake at 160°C for 25 minutes or until the brownies are cooked through. Let the brownies cool completely. Add the caramel sauce onto the brownie layer and spread it evenly. Cover the pan with aluminum foil and freeze for 30 minutes. Add the fudge layer over the thickened caramel layer and spread evenly. Cover and let chill in the refrigerator for 1-2 hours or until the layers have set completely. Lift the brownie out of the pan, slice and serve.