Ayam Kukus Sambal Embe: A Heartwarming Raya Feast for the Family

For the Chicken:

• 2 chicken thighs (bone-in, skin on)
• 2 tbsp oyster sauce
• 1 tbsp sesame oil
• 1 tbsp tapioca starch
• 1/4 tsp black pepper (or to taste)
• 1/2 tsp salt (or to taste)
• 2 tbsp chopped chives (reserve extra for garnish)
  

For the Sambal Embe:

• 5 shallots
• 5 cloves garlic
• 5 bird’s eye chilies (adjust for spice level)
• 1 tbsp belacan (shrimp paste), toasted and crushed
• 3 tbsp cooking oil
  

Prepare the Sambal Embe:

1. Heat 3 tbsp cooking oil in a CUCKOO x Color King LUNO Ceramic Hot Pot.
2. Add sliced shallots, garlic, and bird’s eye chilies. Stir-fry until fragrant and golden brown.
3. Add the toasted and crushed belacan.
4. Mix well for 3 minutes, then set the sambal aside.
   

Prepare the Chicken:

1. In a bowl, combine chicken thighs with 2 tbsp oyster sauce, 1 tbsp sesame oil, 1 tbsp tapioca starch, black pepper, salt, and half of the chopped chives. Mix well to coat evenly.
2. Place chicken in the CR-0685F multicooker and close the lid. Steam for 1 hour.
3. Once cooked, shred the chicken and pour the steaming juices over it.
4. Top the shredded chicken with the prepared sambal and garnish with the remaining chives.
   

Serving Suggestion: Serve hot with steamed white rice for the ultimate Raya feast.