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Chicken Rendang

Submitted by: Joseph Wu

Latest update: April 16, 2005

Comments

The classic rendang is done with beef. Lamb rendang is also an option. This recipe should be doable with those meats, although the amount of spices will need to be increased. I'll have to try it some time!

Rendang Ayam (Malaysia)

Adapted from Extending the Table.

Serves 4-5.

Fry in 3 Tsp. oil:

  • 6 shallots or 1 large onion, chopped
  • 2 hot red chili peppers, cut lengthwise, or 1 tsp. dried hot red pepper
  • 3 tsp. grated ginger
  • 6 cloves garlic, crushed

When golden brown, add:

  • 2 lb. chicken breasts, skin removed, cut in medium pieces
  • 3 stalks fresh lemon grass, ends crushed, or 2 tsp. dried lemon grass
  • 2 cups water
  • 1½ cups coconut milk

Bring to a boil. When chicken is almost cooked, add 1 tsp. sugar and 1½ cups coconut milk. Return to a boil. Lower the heat and allow the chicken to simmer until very tender, about 1½ hours. When done, chicken will flake apart easily when stirred, and much of the liquid will be evaporated.

Add salt to taste. Serve with rice.