/ Thursday, December 22, 2016 / 4 Comments / Asian , Chicken , Malaysian , Video Tutorial
Chicken Rendang does not require much cooking. Just lots of patience and time to allow it to simmer until almost all the coconut and spice mixture are absorbed into the chicken meat and becomes tender.
*This is an updated post with a video cooking guide. (Previously posted on 05/08/09)
1 Whole Chicken, cut into smaller pieces
2 inches Cinnamon Stick
2 to 3 Cardamom Pods
2 Star Anise
300 to 500 ml Coconut Milk
2 Stalk lemongrass, bruised
1 to 2 Pieces Dried Asam/Keping/Gelugor
1 Tbsp Kerisik
2 to 3 Kaffir Lime Leaves
1 Turmeric Leaf, finely chopped/sliced
Gula Jawa/Palm Sugar, to taste
Sea Salt To Taste
Peanut or Vegetable Oil for frying
1/2 Cup Grated Coconut
10 Shallots (about 150 g), peeled
5 to 6 Cloves Garlic
2 Stalks Lemongrass, chopped
30 g (1 inch) Ginger
60 g (2 1/2 inches) Galangal
10 g (1/2 inch) Fresh Turmeric
40 g Dried Chilies, soaked
4 to 5 Candlenuts
Combine the spice paste and blend until fine.
Kerisik: Dry fry the grated coconut on low heat until golden brown. Let it cool slightly, transfer it to a pestle and mortar. Grind and pound the coconut until very fine and the oil separates from coconut.
Heat about half cup of peanut oil in a wok over medium heat. When the oil is hot, add cinnamon, cardamom and star anise and give a stir. Then add the blended spices. Stir fry until fragrant and the oil separates from the spices.
Add the lemongrass and chicken pieces. Stir and mix well with the spices. Then add coconut milk and a bit of water, if desired. Mix well, add asam keping and bring the mixture to boil. Cover and lower heat and simmer for about 30 to 40 minutes.
Then add kaffir lime leaves, turmeric leaves, and season with some palm sugar and sea salt. Continue to cook for another 15-20 minutes or until the chicken is fully cooked and the sauce is thicken. Serve warm.
Note: Once the Chicken Rendang is ready, let it rest for awhile, then remove the excess oil before serving.