Indonesian spring rolls – Lumpia Ayam

Ingredients for 1 servings:

• 2 tbsp soy sauce, salty
• 2 tbsp soy sauce, sweet
• 1 tbsp black vinegar, Chinese
• 1 tbsp sesame oil
• 250 g coconut milk, creamy
• 100 g orange juice
• 1 m.-sized eggs
• 4 g beef broth, instant
• 3 tbsp white sugar
• 120 g wheat flour type 405
• 20 g tapioca flour
• 1 tsp, leveled mace powder
• n. B. Palm oil, premium quality
• 250 g chicken breast
• 120 g bamboo shoots, canned, cut into strips
• 4 small onions, red
• 4 medium-sized garlic cloves, fresh
• 1 carrot(s) (approx. 80 g)
• 2 spring onions
• 4 tbsp palm oil, premium quality
• 200 g water
• 4 g beef broth, instant and some to taste
• 2 small chili peppers, green
• ½ tsp black pepper, freshly ground
• 1 tsp sugar
• e.g. chili sauce (sweet and sour hot sauce, Thai style No. 3, see my recipes or Saus Lumpia, Spring Roll Sauce, As
• e.g. cucumber(s), spicy pieces à la Hong Kong (see my recipes)
• n. B. flowers and leaves

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

A delicious chicken snack that doesn’t require much effort. Recipe from Lombok, Indonesia.

Pour the bamboo shoots into a sieve and drain well. Weigh the appropriate weight. Boil the shoots twice in 500 ml of fresh water for 10 minutes. Mix together the marinade ingredients. Cut the chicken breast lengthwise into 1 x 1 cm strips. Add to the marinade and marinate at room temperature for 30 minutes. Mix the batter ingredients into a liquid, homogeneous paste. In a non-stick pan with a little palm oil, cook the paste over moderate heat until thin pancakes form, allowing it to brown slightly or not at all. Finely chop the onions and garlic, and thinly slice the spring onions. Wash, peel, and coarsely grate the carrot. Wash the small green chilies, optionally deseeding them and cutting them crosswise into thin rings/strips. Discard the stem. Heat the water and dissolve the instant beef stock in it. In a pan with 2 tablespoons of palm oil, fry the onions and garlic until translucent. Add the grated carrots and stir-fry for 1 minute, then add the spring onions and stir-fry for another minute. Deglaze with the beef broth, add the bamboo shoots, and the remaining ingredients. Cook, stirring, until all the water has evaporated or been absorbed. Season the filling to taste. Strain the marinated chicken. Heat a pan, add the remaining palm oil, and let it heat until hot. Add the marinated chicken breast strips and fry until cooked through. Place a pancake in front of you. Spread a tablespoon of filling on the bottom half, add one or two strips of chicken, and roll the pancake into a lumpia. Garnish and serve with the mentioned side dishes.