From the recipe collection
Kolis-Wrapped Chicken
Chicken marinated with ginger, lemongrass, and aromatics, wrapped in edible kolis leaves—or banana leaves when unavailable—and steamed until succulent.
- Prep time
- 35 min; allow 30 minutes marinating
- Cook time
- 40 min
- Yield
- 4
Get everything ready
Ingredients
Tick ingredients as you prepare.
Method
- Confirm leaves are correctly identified as edible kolis from a trusted supplier; otherwise use banana leaves.
- Mix chicken with fish sauce, calamansi, ginger, garlic, onion, lemongrass, chili, oil, and pepper and marinate refrigerated for 30 minutes.
- Blanch kolis leaves for 20–30 seconds only if needed to make them flexible, then pat dry.
- Divide chicken and marinade among double leaf layers and fold into leak-resistant parcels.
- Set the chicken parcels seam-side down in the steamer without crowding them, so steam reaches the thick centre of every packet.
- Steam over steady medium heat for 30–35 minutes.
- Open one parcel and verify the thickest chicken piece reaches 74°C with no pink centre.
- Rest 5 minutes and serve with rice, keeping the aromatic juices inside each parcel.