Put chicken packages into an ovenproof baking dish and bake for 30 minutes. Tie securely with butcher twine. Cut the leaf into four large squares measuring at least 30 x 30 cm. 2 cups 400 g 12 oz glutinous rice. Make sure the chicken pieces are completely coated with the mixture.

250 g 8 oz chicken mince. Carefully cut four long thin strips from the rib of the leaf these will be used as string to tie the packets later. Chargrill over medium high heat first with the seam side down for 15. 1 teaspoon dried shrimp paste. Now put the one chicken piece in one banana leaf piece.

Fold the leaf to make a parcel and tie it using a thread. Place the chicken onto the banana leaf square and evenly divide the vegetables on top. Cut the leaf into four large squares measuring at least 12x12 inches. Bake in a previously pre heated oven at 180 c until the chicken is tender and completely done around 1 hour. Fold banana leaf up like an envelope.

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Gently warm the whole banana leaf over a fire or gas burner until the leaf is pliable but not burnt 3 to 4 minutes. Transfer the chicken patty coconut side up to the centre of one banana leaf. Open upper layers of banana leaves to expose breast and legs. This well result in a golden crispy skin. Baste with basting mix and transfer chicken onto a wire rack into a very hot oven 275 c and sear for 10 15 minutes.

Once the chicken is marinated cut the banana leaves into squares of 4 inch squares so that you can make parcels. Carefully cut four long thin strips from the rib of the leaf these will be used as string to tie the packets later. Whisk together soy sauce barbecue sauce ginger and coconut milk. Let the chicken pieces marinate for two hours. 2 3 cloves garlic crushed.

Transfer the chicken mixture to the middle of the leaves. Pour any remaining marinade and fold the leaves around the chicken. 2 3 young banana leaves. Gently warm the whole banana leaf over a fire or gas burner until the leaf is pliable but not burnt 3 to 4 minutes. Place a piece of chicken onto each banana leaf square and evenly divide the vegetables on top.

Cup 185 ml 6 fl oz coconut milk. 2 teaspoons ground coriander. Place chicken drumsticks thighs plantain and sweet potato in a bowl and pour over the marinade. Tie the package and place them in a baking sheet lined with baking paper. Remove banana leaves cut chicken meat up in small pieces and serve with stuffing.

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2 teaspoons ground cumin. 2 teaspoons ground cumin. Cup 185 ml 6 fl oz coconut milk. Transfer the chicken mixture to the middle of the leaves. Once the chicken is marinated cut the banana leaves into squares of 4 inch squares so that you can make parcels.

Remove banana leaves cut chicken meat up in small pieces and serve with stuffing. Gently warm the whole banana leaf over a fire or gas burner until the leaf is pliable but not burnt 3 to 4 minutes. Fold the leaf to make a parcel and tie it using a thread. 250 g 8 oz chicken mince. Put chicken packages into an ovenproof baking dish and bake for 30 minutes.