Rendang Chicken 传统仁当鸡
rendang chicken I made the other day to go with turmeric rice. Unlike beef rendang or any other red meat rendang, the colour of rendang chicken and gravy turns out less brownish. Other reason is I added in palm sugar instead of nisan sugar where nisan is darker in colour. It will helps the gravy transform into darker colour when cooking it. Don't worry if you don't have both sugar just replace it with brown sugar, the colour turns out as gorgeous ever !
3 whole chicken thigh, cut small
3 stalks lemongrass, take & smashed only the bottom
3 kaffir lime leaves, thinly sliced
1 cinnamon stick
3 star anise
5 cardamon seed
1 packet kerisik kelapa (toasted coconut)
2-1/2 cup thick coconut milk
60gm palm sugar or nisan sugar
Blended paste :
5 garlic cloves
1" galangal or blue ginger
3 stalk lemongrass, take only the white portion
15 dried chilies, soaked to soften
(put everything into food processor and blend into paste)
(1) preheat wok with 1 cup cooking oil, stir in lemongrass, cinnamon stick, star anise, cardamon, cloves & blended paste and saute till fragrant and cooking oil became red hot colour.
(2) next, add in chicken meat and continue cooking over high heat till the meat almost cooked. As picture shown below.
(4) when ready switch to low heat then add in salt, sugar, granules and kerisik kelapa; continue cooking for another 5 minutes then off the heat and stir in sliced kaffir lime leaf.