This is a simpler wet Chicken Rendang (Rendang Ayam) recipe that can be prepared at home at any occasions. It requires much less time to cook compared to traditional dry Rendang which usually takes hours to completely evaporate all the liquid.
Simple Chicken Rendang Recipe
Rendang is a popular cuisine in many Southeast Asia countries. This traditional dish is usually served only on special occasions.
You’ve probably heard of the dish chicken rendang, but you might not know what it is, or how to make it. There are many variations of Chicken Rendang recipes out there, but we think you’ll love this simple version.
It is a delicious dish, made with coconut milk and spices. It’s traditionally cooked in a clay pot over an open fire. This recipe is for a simplified version that you can make in your own kitchen.
The chicken is cooked in coconut milk until it becomes tender and then simmered in a blend of spices that gives it its signature yellow-dark orange color. It can be served with rice.
This is a perfect traditional dish for when you want to impress your friends and family with something delicious
Chicken meat is cooked in mix ground paste of chilies, spices; along with coconut milk and toasted coconut (Kerisik). Other types of meat such as beef or mutton can be used for this recipe.
Chicken rendang is a traditional Southeast Asia dish that’s made with spices and coconut milk. It has a rich, complex flavor that can be served with rice.
Tips:
- You may use 20g fresh ginger to replace ½ tsp ginger powder in this recipe.
- Use 20g fresh turmeric to replace ½ tsp turmeric powder.
- Use half of the 300g grated coconut for toasting and another half to extract coconut milk.
- Rendang sauce for this recipe is enough for 1kg to 2kg of chicken.
In Chinese: 仁当鸡食谱
Simple Chicken Rendang Recipe (Resepi Rendang Ayam)| MyKitchen101en
Ingredients:
- 300g grated coconut (about 1 coconut)
- 1 half-bird (or 3 leg quarters, about 1 kg)
- 280g oil
- 50g dried chili (cut, soak, de-seed and drain)
- 10g candlenut
- 130g onions (about 2 small)
- 65g shallot
- 15g garlic
- ½ tsp ginger powder (or 20g fresh ginger)
- ½ tsp turmeric powder (or 20g fresh turmeric)
- 1 slice lengkuas (Alpinia galanga)
- 2 stalks lemongrass
- 4 Kaffir lime leaves
- 2 turmeric leaves
- 25g Asam Jawa (Tamarind) paste (soak with some water to extract the flavor)
- 50g palm sugar
- 2 ½ tsp salt (use ½ tsp to marinate chicken)
Instructions:
1 Use 1 half-bird or 3 leg quarters chicken, about 1 kg, cut into small pieces, pat dry and marinate with ½ tsp salt for at least 1 hour, keep refrigerated if marinating period longer than an hour.
2 Use half of the 300g grated coconut for toasting. Toast 150g grated coconut in a dry non-stick pan/wok over medium heat until golden brown, keep stirring. The cooking should take about 10-12 minutes. Color of the toasted coconut will turn slightly deeper when cooled.
3 Blend the toasted coconut with a food processor, ground to fine or paste if you prefer. This can be made ahead and keep refrigerated.
4 Add the remaining 150g fresh grated coconut to a food processor, mix with 300g hot water (80°C-90°C), process until fine.
5 Pour the mixture onto a sieve, allow it to slightly cool down and squeeze out the coconut milk.
6 Cut, rinse, de-seed and drain dried chilies.
7 Combine and thoroughly mix tamarind paste with some water and set aside.
8 Cut 1 slices of Lengkuas (Alpinia galanga), 4 Kaffir lime leaves, slice 2 turmeric leaves thinly and slightly smash 2 stalks lemongrass with the back of a heavy knife to release the flavor.
9 Cut onion, shallot and garlic into small chunks, this will help the food processor doing the chopping more easily.
10 Add in dried chilies, Candlenut, onion, shallot and garlic, process until fine with a food processor/blender. Mix in ginger powder and turmeric powder. Oil helps with the blending process; add just enough to blend all the ingredients.
11 Shallow fry the chicken with 4 to 5 tablespoons of oil, turn over the chicken meat partway, cook for about 6-8 minutes. Set aside.
12 Pour chili paste into cooking pan, add in Lengkuas (Alpinia galanga, blue ginger) and lemongrass, cook with medium heat for about 6-8 minutes until fragrant and oil separate from chili paste. Add in chicken to stir fry.
13 Cook for 10 minutes on medium heat, stir occasionally to avoid burning. Add in Kaffir lime leaves, coconut milk, tamarind water and toasted coconut, cook for another 10 minutes to reduce the sauce.
14 Mix in palm sugar and salt, stir in sliced turmeric leaf and turn off the heat. Scoop out floating fat if desired, the sauce will continue to thicken when cooled.
15 Sauce will continue to thicken, the taste of the meat will be richer and color will be darker after completely cooled.
Simple Chicken Rendang Recipe (Resepi Ayam Rendang Mudah)
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Ingredients
- 300 g grated coconut about 1 coconut
- 1 half-bird or 3 leg quarters, about 1 kg
- 280 g oil
- 50 g dried chili cut, soak, de-seed and drain
- 10 g candlenut
- 130 g onions about 2 small
- 65 g shallot
- 15 g garlic
- ½ tsp ginger powder or 20g fresh ginger
- ½ tsp turmeric powder or 20g fresh turmeric
- 1 slice lengkuas Alpinia galanga
- 2 stalks lemongrass
- 4 Kaffir lime leaves
- 2 turmeric leaves
- 25 g Asam Jawa Tamarind paste (soak with some water to extract the flavor)
- 50 g palm sugar
- 2 ½ tsp salt use ½ tsp to marinate chicken
Instructions
- Use 1 half-bird or 3 leg quarters chicken, about 1 kg, cut into small pieces, pat dry and marinate with ½ tsp salt for at least 1 hour, keep refrigerated if marinating period longer than an hour.
- Use half of the 300g grated coconut for toasting. Toast 150g grated coconut in a dry non-stick pan/wok over medium heat until golden brown, keep stirring. The cooking should take about 10-12 minutes. Color of the toasted coconut will turn slightly deeper when cooled.
- Blend the toasted coconut with a food processor, ground to fine or paste if you prefer. This can be made ahead and keep refrigerated.
- Add the remaining 150g fresh grated coconut to a food processor, mix with 300g hot water (80°C-90°C), process until fine.
- Pour the mixture onto a sieve, allow it to slightly cool down and squeeze out the coconut milk.
- Cut, rinse, de-seed and drain dried chilies.
- Combine and thoroughly mix tamarind paste with some water and set aside.
- Cut 1 slices of Lengkuas (Alpinia galanga), 4 Kaffir lime leaves, slice 2 turmeric leaves thinly and slightly smash 2 stalks lemongrass with the back of a heavy knife to release the flavor.
- Cut onion, shallot and garlic into small chunks, this will help the food processor doing the chopping more easily.
- Add in dried chilies, Candlenut, onion, shallot and garlic, process until fine with a food processor/blender. Mix in ginger powder and turmeric powder. Oil helps with the blending process; add just enough to blend all the ingredients.
- Shallow fry the chicken with 4 to 5 tablespoons of oil, turn over the chicken meat partway, cook for about 6-8 minutes. Set aside.
- Pour chili paste into cooking pan, add in Lengkuas (Alpinia galanga, blue ginger) and lemongrass, cook with medium heat for about 6-8 minutes until fragrant and oil separate from chili paste. Add in chicken to stir fry.
- Cook for 10 minutes on medium heat, stir occasionally to avoid burning. Add in Kaffir lime leaves, coconut milk, tamarind water and toasted coconut, cook for another 10 minutes to reduce the sauce.
- Mix in palm sugar and salt, stir in sliced turmeric leaf and turn off the heat. Scoop out floating fat if desired, the sauce will continue to thicken when cooled.
- Sauce will continue to thicken, the taste of the meat will be richer and color will be darker after completely cooled.
Video
Notes
- You may use 20g fresh ginger to replace ½ tsp ginger powder in this recipe.
- Use 20g fresh turmeric to replace ½ tsp turmeric powder.
- Use half of the 300g grated coconut for toasting and another half to extract coconut milk.
- Rendang sauce for this recipe is enough for 1kg to 2kg of chicken.
Nutrition (per serving)
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