Chicken Rendang Recipe
Serves 4 | Prep Time: 15 Mins | Cook
Time: 45 Mins
Ingredients:
o 1 1/2 pound boneless and skinless
chicken breasts or thighs, cut into cubes
o 1/3 cup cooking oil
o 1 cinnamon stick
o 3 cloves
o 3 star anise
o 3 cardamom pods
o 1 lemongrass, white part only, pounded
and cut into strips
o 1 cup coconut milk
o 1 cup water
o 5 kaffir lime leaves, bruised
o 5 tablespoons toasted grated coconut
(kerisik)
o 1 tablespoon sugar or to taste
o Salt to taste
Spice Paste:
o 6 shallots
o 1-inch piece galangal
o 3 stalks lemongrass, white part only
o 4 cloves garlic
o 1-inch piece ginger, peeled
o 10 dried chilies (chili arbol), seeded
Method:
o All all the ingredients of the Spice
Paste in a food processor. Blend well.
o Heat the oil in a skillet, add the
Spice Paste, cinnamon, cloves, star anise, and cardamom pods and stir-fry them
until aromatic. Add the chicken and lemongrass, stir to combine well with the
spices. Add the coconut milk, water, and simmer on medium heat, stirring
frequently until the chicken is almost cooked.
o
Add the kaffir lime leaves, toasted
coconut, stir to blend well with the chicken. Lower the heat to low, cover the
lid, and slowly simmer for 30 minutes or until the chicken is tender and the
liquid has dried up. Add more sugar and salt to taste to taste. Serve
immediately.
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