Recipes And How To Make Delicious And Delicious Free-range Chicken Rendang
Food dishes that are cooked and processed from the main ingredient of meat, are often a special dish.
The delicious and savory taste of the meat combined with the rich variety of native Indonesian herbs and spices, makes meat dishes always served so tempting.
There are so many food offerings made from meat, which of course are equipped with different tastes and tastes.
But one thing is for sure, the dishes are certainly delicious and delicious.
Well, one of the delicious processed meats is chicken rendang. Here is a recipe for making chicken rendang that you can practice at home with an easy and simple method.
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Number of Servings
10-12 Servings
Ingredients needed to make delicious and delicious free-range chicken rendang
Main Ingredients To Make Chicken Rendang:
- 1 chicken
- 1.5 liters of thin coconut milk
- 2 pieces of turmeric leaves (tie a knot)
- 3 lemongrass stalks (crushed)
- 500 ml thick coconut milk from 2 coconuts
- 1 kandis acid
- 6 lime leaves (bone removed)
- 150 grams of coarsely grated coconut (roasted, mashed)
Seasonings for Ground Chicken Rendang:
- 125 grams of curly red chili
- 1 teaspoon pepper
- 4 cloves garlic
- 2 cm ginger
- 12 red onions
- 2 1/2 teaspoons coriander
- 50 grams of big red chili
- 2 cm galangal
- 3 cm turmeric, burnt
- 1/2 teaspoon sugar
- 2 teaspoons salt
How to Make Delicious and Delicious Kampung Chicken Rendang
How to Process Chicken Meat:
- The first step before we season the chicken, we first cut the chicken into 12 parts. Or if you feel this piece is too big or too small you can adjust the piece to your taste.
- After the meat is cut into the desired size, please coat the chicken with 1 tablespoon of tamarind water (this sour water is obtained from 1/2 teaspoon of tamarind dissolved in 1 tablespoon of water). The function of smearing chicken meat using an acidic water solution is so that the cooked chicken does not emit an odor.
- After smeared with sour water, please let the chicken meat for about 30-40 minutes so that the acid seeps into the meat.
How to Cook Kampung Chicken Rendang:
- Boil thin coconut milk in a pan, add turmeric leaves, lime leaves and kandis acid while stirring occasionally until evenly distributed and until the coconut milk boils. Try not to break the cooked coconut milk, so make sure you keep stirring in one direction and slowly boil the coconut milk in the pan.
- After the coconut milk boils, add the chicken and cook over low heat, stirring occasionally so that the coconut milk is not damaged. Cook until the coconut milk thickens and dries up.
- Enter the grated coconut into it and pour thick coconut milk then cook until absorbed and thickened.
When the coconut milk has dried, remove the stew and take a serving plate. Pour the chicken rendang dish into the serving plate that you have prepared. This rendang dish is suitable to be enjoyed together with rice and other complementary ingredients such as fried onions and pieces of red chili to make the appearance look more beautiful and beautiful.
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