Chicken Rendang Recipe
Who says rendang has to be beef? You can certainly be creative and replace the main ingredient with chicken. In addition, the cooking time can also be adjusted according to the desired end result of rendang: a slightly thick or dry, black and oily gravy. Equally delicious!
Ingredients
- Chicken, cut into 10 parts - 1 kg
- Grated coconut, roasted and then mashed until smooth - 100 grams
- Lemongrass - 3 sticks
- Galangal, bruised - 3 cm
- Bay leaf - 3 pieces
- Citrus leaves - 5 pieces
- Turmeric leaves - 1 sheet
- Cinnamon - 3 cm
- Cloves - 2 grains
- Kandis acid - 2 grains
- Salt - 2 tsp
- Sugar - 1 tsp
- Coconut milk - 1 liter
- Oil, for frying - to taste
- Ground spices:
- Garlic - 6 cloves
- Shallots - 7 pieces
- Curly red chili - 20 pieces
- Pecan - 4 pieces
- Ginger - 3 cm
- Turmeric - 3 cm
- Pepper powder - 1/2 tsp
- Coriander powder - 1/2 tsp
- Nutmeg powder - 1/2 tsp
- See Mother's Recipe Version
Plans
- Heat some oil. Saute ground spices until fragrant.
- Add lemongrass, galangal, all the spices, cinnamon, cloves, and kandis acid. Stir well.
- Add chicken, salt and sugar. Stir well and cook until the chicken changes color.
- Pour the coconut milk little by little. Stir well and cook until the water subsides.
- Add the roasted coconut. Stir well and cook again until boiling. Lift.
- Ready to be served.
- 1. Wash the chicken and remove all the fat so that the rendang doesn't smell rancid.
How to cook chicken rendang?
How to cook: The first step, stir-fry ground spices, lemon grass, turmeric leaves, bay leaves and lime leaves until fragrant. Next, add the chicken and stir until the spices are absorbed. Pour the liquid coconut milk, stir until the coconut milk shrinks a bit. After that, lift and ready to be served.
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