Chicken Rendang And How To Make Chicken Rendang

How to Make Chicken Rendang?

How to cook: first step, stir-fry ground spices, lemon grass, turmeric leaves, bay leaves and lime leaves until fragrant. Next, add the chicken and stir until the spices are absorbed. Pour the liquid coconut milk, stir until the coconut milk is slightly reduced. After that, lift and ready to be served.

Is There Chicken Rendang?

In addition, homemade chicken rendang is no less delicious than the usual beef rendang. Making chicken rendang is also practical and not as long as making beef rendang, but the results will not disappoint. the point is that it is guaranteed to be very suitable for Eid later.

What are the Rendang Meat Seasonings?

Ground spices: 1 lemongrass stalk. 1 piece of ginger. 1 segment of galangal. 1 segment of turmeric. 3 large red chilies (discarded) 17 cloves of red onion. 7 cloves of garlic. salt, sugar and ground pepper to taste.

Why does cooking rendang not come out of oil?

However, there are times when the rendang is dry but the rendang is still not oily. This is because the coconut milk used comes from less mature coconuts. To overcome this, use thick coconut milk that comes from old coconut.

Ingredients

500 gr chicken cut to taste
1 stalk lemongrass, crushed large
3 bay leaves
3 bay leaves
1 pc Lawang flower
1 pack of instant rendang seasoning can you use what brand?
100 gr toasted grated coconut then finely pulverized
1 liter of medium coconut milk (150 ml @karasantan.id + water)
65 ml thick coconut milk @karasantan.id
4 pcs peeled potatoes and cut into 4
Salt, mushroom broth, sugar, water to taste

Ground spices

2 cm turmeric
1 cm ginger
3 cm galangal
3 sticks of candlenut
5 cloves of red onion
3 cloves of garlic
A little pepper
7 pcs curly red chili
10 pcs red chili

The method

1. Wash the chicken pieces and drain
2. Stir-fry the ground spices until fragrant, add the instant rendang seasoning, bay leaves, lime leaves, lemongrass, flower of Lawang, stir until the spices are cooked.
3. Pour in the coconut milk while stirring until it boils, add the potato wedges and mix well. Wait a minute
4. Enter the chicken pieces, add salt, mushroom broth, sugar, thick coconut milk, coconut and stir until the coconut milk doesn't break.
5. Cook until cooked and the spices are absorbed, taste correction. Remove when it's a bit dry / water shrinks. Ready to be served