Chicken Rendang
Comfort food perfect for the young and young-at-heart!
SERVING
8 Pax
COOK TIME
2 Hours 20 Minutes
INGREDIENTS
| 6-8pcs | Shallots |
| 3cm | Galangal, peeled and sliced |
| 5 stalks | Lemongrass, sliced |
| 4 cloves | Garlic |
| 3cm | Ginger, peeled and sliced |
| 3 tbsp | Blended dried chilli |
| 800g | Chicken parts (breast/thighs) |
| Salt, to taste | |
| 5 tbsp | Toasted grated coconut (kerisik) |
| 2-3 | Kaffir lime leaves |
| 1 cup | Water |
| 1 cup | Fresh coconut milk |
| 2pcs | Cardamom pods (buah pelaga) |
| 1pc | Star anise (bunga lawang) |
| 3pcs | Cloves |
| 1pc | Cinnamon stick |
| 1/2 cup | Cooking Oil |
DIRECTIONS
| 1 | Blitz shallots, galangal, 2 stalks of lemongrass, garlic, ginger and dried chili until a paste is formed. |
| 2 | Heat cooking oil in a wok and sauté the paste with cinnamon, cloves, star anise, and cardamom. |
| 3 | Add in the chicken and the remaining lemongrass stalks; stir to combine with the spices. Add the coconut milk and water. |
| 4 | Let it simmer on medium heat, stirring frequently until the chicken is almost cooked. |
| 5 | Add in the toasted coconut and kaffir lime leaves. Keep stirring. |
| 6 | Lower the heat and cover the wok. Cook for more than 30 minutes or until chicken is tender. Add in salt. |
| 7 | Remove from heat and serve. |
Rendang tastes better the next day, so it’s best to prepare it ahead!