Chicken Rendang Recipe Nyonya Style
CHICKEN RENDANG RECIPE (NYONYA STYLE)
Chicken rendang is a mouth-watering Southeast Asian curry dish that manages to achieve an explosive spicy-umami flavour. It consists of juicy tender chicken meat that absorbs the fragrance of coconut milk and the tropical aroma of exotic spices like lemongrass and galangal.Hailed as the world's number 1 best food in 2017 by CNN, this dish is definitely a must-make so here you have it: our special Malaysian Nyonya-style recipe.
Provided by Arianna Saiful
Categories Side Dish
Time 1h
Number Of Ingredients 12
Steps:
- Firstly, toast grated coconut over medium heat in a pan to make kerisik. Once it turns golden brown, remove the grated coconut from the pan. Then, pound it using a pestle and mortar until it releases oil.
- Next, blend chillies, galangal, garlic, shallots and lemongrass stalks in a food processor. Put some oil into a pan and set the heat to medium. Put the blend of ingredients into the pan and wait until the paste is fragrant.
- Add the kerisik (toasted grated coconut) into the pan and mix it until it is even. Next, add the chicken meat into the pan. Stir-fry using medium heat and wait for 5 to 7 minutes.
- Add coconut milk into the pan. Then, add in salt to enhance the taste of the dish. Cook for about 5 minutes until the gravy becomes thick.
- Add some kaffir lime leaves to make the dish taste better. Then, mix it and serve the chicken rendang.
Nutrition Facts : Calories 511 kcal, Carbohydrate 9 g, Protein 23 g, Fat 44 g, SaturatedFat 20 g, Cholesterol 84 mg, Sodium 92 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
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- Heat the oil in a skillet, add the Spice Paste, cinnamon, cloves, star anise, and cardamom pods and stir-fry them until aromatic. Add the chicken and lemongrass, stir to combine well with the spices. Add the coconut milk, water, and simmer on medium heat, stirring frequently until the chicken is almost cooked.
- Add the kaffir lime leaves, toasted coconut, stir to blend well with the chicken. Lower the heat to low, cover the lid, and slowly simmer for 30 minutes or until the chicken is tender and the liquid has dried up. Add more sugar and salt to taste to taste. Serve immediately.
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- In a dry and clean pan, toast desiccated or grated coconut over medium heat until golden brown. Remove from pan. Pound grated coconut until oil is released. If using desiccated coconut, it should be pounded finely.
- Blend fresh chillies, galangal, garlic, shallots and lemongrass stalks finely. Heat up a pan with oil over medium to high heat and cook the blended ingredients until fragrant.
- Add toasted desiccated coconut. Mix evenly. Then, add chicken meat and stir-fry over medium heat for 3 to 5 minutes.
- Add coconut milk. For more gravy, add some water or more coconut milk. Add salt to taste. Cook until gravy thickens.
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- Prepare the chicken. Cut the chicken bone-in, and skin-on into larger chunks. I always request my chicken vendor to cut it for me and hope you can get the same service.
- Blend the rendang paste. The rendang paste is prepared by blending ginger, galangal, lemongrass, and red chilies with a small amount of water. These are the basic components of any rendang paste, and some recipes include onion and garlic, as well.
- Prepare the kerisik. Most Malaysian chicken rendang contains kerisik in the recipe. Kerisik is the toast /fried shredded coconut. The taste is distinctly different from the raw shredded coconut before toasting.
- Cook the chicken rendang. Once you have all the ingredients ready, cooking chicken rendang is quite straightforward. Here are the steps: Transfer the rendang paste to the pan with some cooking oil.
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