Chicken Rendang
Rendang has it’s origins from Indonesia, but is also extremely popular in Malaysia and Singapore. Beef, chicken, or lamb is simmered in a spice paste and coconut milk with whole spices such as cinnamon, cloves, star anise, and cardamom pods. The meat is ready when the majority of the liquid has evaporated.
Equipment
- Food processor or immersion blender
Ingredients
Spice Paste
- 6 small shallots
- 3 stalks lemongrass bottom 4”
- 5 garlic cloves
- 1” galangal chopped
- 1” ginger minced
- 10 dried arbol chilies seeded, ground in spice grinder
Chicken Rendang
- 1/4 cup vegetable oil
- 1 1/2 lbs boneless chicken thighs cubed
- 1 cinnamon stick
- 3 green cardamom pods
- 3 star anise
- 3 whole cloves
- 1 stalk lemongrass finely chopped
- 1 1/2 cup coconut milk
- 1/2 cup water
- 6 kaffir lime leaves julienned and chopped
- 5 tbsp coconut grated
- 1 tbsp sugar
- salt to taste
Instructions
- Mix together all of the spice paste ingredients in a food processor or immersion blender until a paste forms.
- Heat up cooking oil in a large sauté pan over medium high heat. Add in the spice paste, cinnamon stick, cardamom pods, whole cloves, and star anise. Fry for 2 minutes.
- Add in the chicken and lemongrass. Cook for 3 minutes, making sure the chicken is coated in the paste.
- Pour in the coconut milk and water. Simmer for 8 minutes on medium heat.
- Add in the lime leaves and coconut. Cover. Simmer for 30 minutes.
- Uncover. Add the sugar and salt. If there is any liquid left, continue to cook until it is mostly evaporated.
