Rendang Ayam (Chicken Rendang)
70% asli · Indonesian
A creative adaptation of Rendang Minang using chicken, which cooks much faster than beef. It captures the essence of the rich spice paste and coconut milk reduction, offering a quicker rendang experience.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- chicken thighs, boneless and skinless800 g
- thick coconut milk500 ml
- shallots100 g
- garlic5 cloves
- red chilies (large)8
- bird's eye chilies3
- ginger3 cm
- galangal3 cm
- turmeric1 cm
- lemongrass stalks1
- candlenuts3
- coriander seeds1 tbsp
- cumin seeds0.5 tsp
- kaffir lime leaves3
- sugar1 tsp
- saltto taste
- black pepperto taste
- vegetable oil1 tbsp
Langkah
- 1
Prepare the spice paste: Blend shallots, garlic, red chilies, bird's eye chilies, ginger, galangal, turmeric, and candlenuts until smooth. Toast and grind coriander seeds and cumin seeds.
- 2
Cut chicken thighs into bite-sized pieces.
- 3
Heat oil in a large pan or wok. Sauté the spice paste until fragrant.
- 4
Add the ground spices and kaffir lime leaves. Stir well.
- 5
Add the chicken pieces and stir to coat. Cook until the chicken is no longer pink.
- 6
Pour in the thick coconut milk. Bring to a simmer, then reduce heat and cook, stirring frequently, for about 30-40 minutes, or until the sauce has thickened and the chicken is cooked through and tender.
- 7
Add sugar, salt, and black pepper. Continue to cook and stir until the sauce is rich and coats the chicken well.
- 8
Adjust seasoning. Serve hot.
