Chicken rendang is my family's favorite food
Beef rendang is one of the most popular variations of rendang worldwide. Besides being able to be enjoyed anywhere, rendang also comes in various variations. One of them is chicken rendang.
Chicken rendang is a more economical option and it turns out to be no less delicious.
Ingredients
1 chicken, cut into 8 pieces
Grated coconut, roast then mash until smooth - 100 grams
Lemongrass - 3 sticks
Galangal, crushed - 3 cm
Bay leaves - 3 pieces
Lime leaves - 5 pieces
Turmeric leaves - 1 sheet
Cinnamon - 3 cm
Cloves - 2 grains
Kandis acid - 2 grains
Salt - 2 tsp
Sugar - 1 tsp
Coconut milk - 1 liter
Oil, For sauteing
Ground spices
Garlic - 6
cloves Red onions - 7 pieces
Curly red chilies - 20 pieces
Candlenut - 4 pieces
Ginger - 3 cm
Turmeric - 3 cm
Ground pepper - 1/2 tsp
Ground coriander - 1/2 tsp
Powdered nutmeg - 1/2 tsp
1 Heat a little oil. Saute ground spices until fragrant.
2 Add lemongrass, galangal, all herbs, cinnamon, cloves, and tamarind kandis. Stir well.
3 Add chicken, salt and sugar. Stir well and cook until the chicken changes color.
4 Pour in coconut milk little by little. Stir well and cook until the water subsides.
5 Enter the roasted coconut. Stir well and cook again until it boils. Lift. 6
Ready to be served.
7 TIPS
Wash the chicken and remove all the fat so that the rendang doesn't smell rancid.
The cooking time for rendang can be adjusted according to the expected level of maturity according to taste. Like rendang that is still wet, the water runs out, or is completely dry and dark. .