Chicken Rendang

Name: Chicken Rendang
Total time: 14400 s
Yield: 5 servings
Cuisine: British
Ingredients: 5 large Holland onions, roughly chopped; 5 shallots, roughly chopped; 1 whole head of garlic (or more), peeled; 2 stalks lemongrass, the white section, bruised; 5-10 large chillies, roughly chopped; 5 birds eye chillies; 3 inches ginger, peeled, roughly chopped; 3 tablespoons sugar; 1 and a half tablespoons of salt; 1 tablespoon turmeric powder; Lemon juice / lime juice / asam extract from 1 or 2 fruits; 1/2 cup coconut milk (optional); Toasted coconut flakes (optional); Turmeric leaves, finely chopped; 1 whole chicken, cleaned and cut into small pieces; Any variety of onions can be used, to your liking; Any variety of chillies can be used, to your liking; Live turmeric root can be used, treat it as you would the ginger; Traditionally asam extract is used, but anything acidic is okay; You can use coconut milk, regular milk or no milk; The recipe also works with other types of meat

Harman Ahmad @cook_16596317

Malaysia

Chicken rendang is almost like a curry. It's aromatic, fragrant, and indulgent.

In Malaysia it's reserved for special occasions or as a treat.

It is relatively easy to make but requires time and patience.

Chicken rendang is almost like a curry. It's aromatic, fragrant, and indulgent.

In Malaysia it's reserved for special occasions or as a treat.

It is relatively easy to make but requires time and patience.

Harman Ahmad @cook_16596317

Malaysia

Chicken rendang is almost like a curry. It's aromatic, fragrant, and indulgent.

In Malaysia it's reserved for special occasions or as a treat.

It is relatively easy to make but requires time and patience.

Chicken rendang is almost like a curry. It's aromatic, fragrant, and indulgent.

In Malaysia it's reserved for special occasions or as a treat.

It is relatively easy to make but requires time and patience.

Saved

Ingredients

3 to 4 hours

5 servings

Aromatics Paste
5large Holland onions, roughly chopped
5shallots, roughly chopped
1whole head of garlic (or more), peeled
2 stalkslemongrass, the white section, bruised
5-10large chillies, roughly chopped
5birds eye chillies
3 inchesginger, peeled, roughly chopped
Flavourings
3 tablespoonssugar
1and a half tablespoons of salt
1 tablespoonturmeric powder
Lemon juice / lime juice / asam extract from 1 or 2 fruits
1/2 cupcoconut milk (optional)
Toasted coconut flakes (optional)
Garnish
Turmeric leaves, finely chopped
Meat
1whole chicken, cleaned and cut into small pieces
Substitutes and variations
Any variety of onions can be used, to your liking
Any variety of chillies can be used, to your liking
Live turmeric root can be used, treat it as you would the ginger
Traditionally asam extract is used, but anything acidic is okay
You can use coconut milk, regular milk or no milk
The recipe also works with other types of meat

Saved

Steps

3 to 4 hours

1

Prepare all the ingredients in the aromatic paste section.
2

Add them to a blender with a bit of water and blend till somewhat smooth.
3

Heat oil in a large wide pan or pot and when it's hot, add in the aromatic paste, cook until fragrant.
4

The mixture will naturally be watery at first, cook it at a medium to low temperature until most of the water boils off and the colour deepens. Stir occasionally. Do not be impatient and use a while temperature as the mixture will begin to burn.
5

Once the paste has reduced in moisture, add the chicken pieces in and stir.
6

The chicken will also naturally release fluids. Boil the mixture down once more.
7

While waiting for the water to reduce, you may begin building your flavours. Add the ingredients in the flavourings section. The amounts listed are just safe starting points. Add more as required.
8

The goal is to reach a thick saucy consistency, as long as it's watery, slowly boil it down and stir occasionally.
9

Once you're getting close, stir in the chopped turmeric leaves and toasted coconut flakes.
10

Done! Serve with rice, lemang, bread, or your choice of starch.

Saved

Cooksnaps

Saved

Harman Ahmad @cook_16596317

on May 14, 2021 22:53

Malaysia

I started to cook in college. Before that I didn't even know how to cook rice or fry an egg. But after living by myself for so long, I started experimenting and grew a love of food. I like to try out recipes from different cultures.You can drop by my Instagram where I hang out more to see what else I cook, if you need help with a recipe, or just want to chat!instagram.com/thehartiste/