CHICKEN RENDANG


CHICKEN RENDANG Thumbnail

CHICKEN RENDANG



This is a simpler wet Chicken Rendang (Rendang Ayam) recipe that can be prepared at home at any occasions. It requires much less time to cook compared to traditional dry Rendang which usually takes hours to completely evaporate all the liquid.

Tips:

  • You may use 20g fresh ginger to replace ½ tsp ginger powder in this recipe.
  • Use 20g fresh turmeric to replace ½ tsp turmeric powder.
  • Use half of the 300g grated coconut for toasting and another half to extract coconut milk.
  • Rendang sauce for this recipe is enough for 1kg to 2kg of chicken.

Ingredients:

  • 300g grated coconut (about 1 coconut)
  • 1 half-bird (or 3 leg quarters, about 1 kg)
  • 280g oil
  • 50g dried chili (cut, soak, de-seed and drain)
  • 10g candlenut
  • 130g onions (about 2 small)
  • 65g shallot
  • 15g garlic
  • ½ tsp ginger powder (or 20g fresh ginger)
  • ½ tsp turmeric powder (or 20g fresh turmeric)
  • 1 slice lengkuas (Alpinia galanga)
  • 2 stalks lemongrass
  • 4 Kaffir lime leaves
  • 2 turmeric leaves
  • 25g Asam Jawa (Tamarind) paste (soak with some water to extract the flavor)
  • 50g palm sugar
  • 2 ½ tsp salt (use ½ tsp to marinate chicken)
Instructions:



1 Use 1 half-bird or 3 leg quarters chicken, about 1 kg, cut into small pieces, pat dry and marinate with ½ tsp salt for at least 1 hour, keep refrigerated if marinating period longer than an hour.



2 Use half of the 300g grated coconut for toasting. Toast 150g grated coconut in a dry non-stick pan/wok over medium heat until golden brown, keep stirring. The cooking should take about 10-12 minutes. Color of the toasted coconut will turn slightly deeper when cooled.



3 Blend the toasted coconut with a food processor, ground to fine or paste if you prefer. This can be made ahead and keep refrigerated.



4 Add the remaining 150g fresh grated coconut to a food processor, mix with 300g hot water (80°C-90°C), process until fine.



5 Pour the mixture onto a sieve, allow it to slightly cool down and squeeze out the coconut milk.



6 Cut, rinse, de-seed and drain dried chilies.



7 Combine and thoroughly mix tamarind paste with some water and set aside.



8 Cut 1 slices of Lengkuas (Alpinia galanga), 4 Kaffir lime leaves, slice 2 turmeric leaves thinly and slightly smash 2 stalks lemongrass with the back of a heavy knife to release the flavor.



9 Cut onion, shallot and garlic into small chunks, this will help the food processor doing the chopping more easily.



10 Add in dried chilies, Candlenut, onion, shallot and garlic, process until fine with a food processor/blender. Mix in ginger powder and turmeric powder. Oil helps with the blending process; add just enough to blend all the ingredients.



11 Shallow fry the chicken with 4 to 5 tablespoons of oil, turn over the chicken meat partway, cook for about 6-8 minutes. Set aside.



12 Pour chili paste into cooking pan, add in Lengkuas (Alpinia galanga, blue ginger) and lemongrass, cook with medium heat for about 6-8 minutes until fragrant and oil separate from chili paste. Add in chicken to stir fry.



13 Cook for 10 minutes on medium heat, stir occasionally to avoid burning. Add in Kaffir lime leaves, coconut milk, tamarind water and toasted coconut, cook for another 10 minutes to reduce the sauce.



14 Mix in palm sugar and salt, stir in sliced turmeric leaf and turn off the heat. Scoop out floating fat if desired, the sauce will continue to thicken when cooled.



15 Sauce will continue to thicken, the taste of the meat will be richer and color will be darker after completely cooled.

Photo & Recipe credited to: My Kitchen 101


Ingredients used in this recipe

# Item Name Unit Quantity Price
1 Fresh Chilled Chicken 1.8kg 1 RM 14.22
2 Vesawit Cooking Oil 500g 1 RM 3.90
3 Red Big Onion 800g 1 RM 4.35
4 Hexa Ginger Powder 40g 1 RM 3.40
5 Lime Leaves 25g 1 RM 0.90
6 Lemongrass/Serai 3 pcs 1 RM 1.45
7 White Garlic 500g 1 RM 5.35
8 Galangal 300g 1 RM 1.95
9 Bawang Kecil Thai/Thai Shallot 300g 1 RM 3.65
10 Faiza Blended Turmeric Powder 125g 1 RM 2.80
11 Sure Rasa Palm Sugar 380g 1 RM 3.96
12 Double Swallow Fine Salt 375g 1 RM 0.60
13 Penguin Asam Jawa 500g 1 RM 2.90
14 Candlenut 120g 1 RM 2.90
15 Aromatic Dried Chilli 100g 1 RM 3.95

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