Rendang Pedas Perak Ayam (Chicken Rendang)
80% asli · Malaysian
A flavorful variation of Rendang Pedas Perak using chicken, which cooks faster than beef. It captures the essence of the spicy, rich, and complex flavors characteristic of Perak rendang.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Chicken (thighs or drumsticks, bone-in)1 kg
- Thick coconut milk600 ml
- Dried chilies15-20
- Shallots150 g
- Garlic8 cloves
- Galangal4 cm
- Lemongrass2 stalks
- Turmeric1 cm
- Candlenuts4
- Coriander seeds1.5 tbsp
- Cumin seeds0.5 tbsp
- Kaffir lime leaves4
- Turmeric leaves (optional)1
- Gula Melaka (palm sugar)1.5 tbsp
- Saltto taste
- Wateras needed
Langkah
- 1
Soak dried chilies in hot water until softened, then drain.
- 2
Toast coriander and cumin seeds until fragrant. Let cool.
- 3
Blend soaked chilies, shallots, garlic, galangal, lemongrass (white parts), turmeric, toasted seeds, and candlenuts into a paste.
- 4
Heat a large pot or wok over medium heat. Add the spice paste and cook until fragrant and oil separates.
- 5
Add chicken pieces and stir to coat. Cook for 5 minutes.
- 6
Pour in the thick coconut milk, kaffir lime leaves, and turmeric leaves (if using). Bring to a boil, then reduce heat to low.
- 7
Simmer uncovered for 1.5 to 2 hours, stirring occasionally, until the chicken is cooked through and the sauce has thickened and caramelized to a dark, dry rendang.
- 8
Stir in Gula Melaka and salt to taste. Continue cooking and stirring until the rendang is very dry and the chicken is well-coated.
- 9
Serve hot.
