Seeing
Jackson's post on his
nasi lemak fare with chicken rendang the other day made me crave for chicken rendang soo much that all I can think about the whole day was chicken rendang. Serious. I am so not kidding you.
And so, the very next day, after dreaming of tender and spicy chicken rendang, I went to the market and get the ingredients for a chicken rendang. I am such an impulse food shopper, when I see something online, particularly in food blog that triggers my cravings and interest, I got to have that right away!!
Sigh, shouldn't I be an impulse clothes and shoes shopper instead? Guess, I am different from other gals. Food is my weakness, yo.
Well, I'm not sure if mine is as tasty as Jackson's, but I was very, very happy with the result, so did J - who had second helpings of rice and chicken rendang. Haha.
My recipe is very similar with my
beef rendang recipe, the only difference would be the cooking time - as I do not need to cook the chicken for a very long time for it to be tender. In fact, I merely let it cook for about an hour to achieve a fall-off-the-bone tenderness.
Oh yah, I forgot that I also added lemongrass to the rendang. It definitely made the dish more flavourful and fragrant.
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This is my recipe:
Ingredients:
1.5 kg chicken
1 large brown onion - chopped finely
1 thumb-sized ginger - minced finely
3 lemongrass - use the white part only and minced finely
1 cinnamon
1 star anise
4 green cardamom pods
1 packet of ready-to-use rendang paste
2 cups of water
400 ml coconut cream (substitute with coconut milk if available)
1/2 cup of desiccated coconut for kerisik
Method:1.
To make kerisik: Toast desiccated coconut in a dry pan on low heat until the colour turns brown. Be very careful as they tend to burn easily. Leave aside.
(The other method would be toasting at 180 degrees celcius in a oven for 20 minutes).
2. Fry onions, ginger, lemongrass, cardamom pods, star anise and cinnamon until fragrant.
4. Add the rendang paste and stir well.
5. Add the chicken. Mix everything well together until chicken is coated with the paste.
Add water and simmer for 30 minutes on low heat.
6. Add the coconut cream. Allow it to simmer for 30 minutes until almost dry.
7. Add the kerisik. Mix well and let it simmer for 2-3 minutes.
Serve hot with rice or roti canai.
Bon appetite!!