Chicken Rendang Recipe

Who says rendang should be made from beef? You can certainly be creative and replace the main material with chicken. In addition, the cooking length can also be adjusted to the desired rendang end result: a little thick or dry berkuah black and oily. Equally good!

Ingredients

Chicken, cut into 10 parts - 1 kg
Grated coconut, roasted and then mashed until smooth - 100 grams
Lemongrass - 3 stems
Galangal, crushed - 3 cm
Leaf greetings - 3 sheets
Orange leaves - 5 sheets
Turmeric leaves - 1 sheet
Cinnamon - 3 cm
Cloves - 2 eggs
Candida acid - 2 eggs
Salt - 2 tsp
Sugar - 1 tsp
Santan - 1 liter
Oil, for sauteing - to taste

Ground spices:

Garlic - 6 cloves
Onion - 7 pieces
Curly red peppers - 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

How to make :

Heat some oil. Saute the finer spices until fragrant.
Enter lemongrass, galangal, all herbs, cinnamon, cloves, and acid kandis. Stir well.

Add chicken, salt, and sugar. Stir well and cook until the chicken changes color.
Pour the coconut milk bit by bit. Mix well and cook until the water recedes.

Enter the roasted coconut. Stir well and cook again until boiling. Lift.
Ready to be served.

Tips

Wash the chicken and discard all the fat so that the rendang does not smell rancid.
Long rendang cooking can be adjusted with the expected level of maturity according to taste. As rendang is still wet, the water runs out, or completely dry and dark in color.

Good luck !