Black Rice with Chicken in Banana Bag

Cut the chicken breast into 8 smaller pieces. Briefly fry the banana leaves in a pan without fat over high heat so that they become pliable. Place each in a small bowl and secure with toothpicks so that the leaf is in turn formed into a small bowl. Finely chop the lemongrass, garlic, ginger and galangal, and cut the kaffir leaves into strips. In a blender, briefly (about 5 seconds) puree the peanuts with coconut milk, all spices and aromatics. Now place 2 chicken fillets on each banana leaf. Half fill with the coconut-peanut mixture. Place in a steamer basket (or steamer 80°C) and let sit for about 10 minutes. Add black rice to the sauce and mix once. Serve with chili if desired.

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