Instant Pot Chicken Rendang Rendang Ayam Recipes
INSTANT POT CHICKEN RENDANG (RENDANG AYAM)
This chicken rendang recipe makes it easy to have rendang ayam for dinner in a flash-thanks to the Insant Pot. Learn how to make it.
Provided by Patricia Tanumihardja
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Make the spice paste. Blitz the shallots, garlic, ginger, galangal, turmeric, fresh chiles, chili powder and salt in a food processor until a coarse paste forms. Add water, 1 tablespoon at a time, to loosen the paste as needed.
- Select SAUTÉ and set to MEDIUM/NORMAL. Add 2 tablespoons of oil. When the pot is hot, add the spice paste, stir and cook until it turns a few shades darker, and the oil separates from the paste forming two distinct layers, 3 to 4 minutes. If the paste starts to burn at any time, adjust to LOW/LESS. Press CANCEL.
- Scoop the thick cream from the top of the coconut milk into a bowl. Pour ¾ cup of the thin coconut milk into the pot. Add the galangal, lemongrass, lime leaves and coconut sugar. Mix well, scraping the bottom of the pot to remove any cooked-on bits and avoid the BURN warning.
- Coat both sides of the chicken with sauce. Nestle the chicken into the sauce, preferably in one layer.
- Lock the lid. Select PRESSURE COOK/MANUAL and set to HIGH for 10 minutes. Make sure the steam release valve is sealed. Once pressurized (10 to 12 minutes), the cook cycle will start.
- While the chicken is cooking, toast the shredded coconut in a dry skillet on the stovetop over medium-low heat until it turns light brown and aromatic, about 3 minutes. (This can be done ahead and refrigerated or frozen.)
- When the timer beeps, let the pressure release naturally (20 to 30 minutes). When the float valve drops, press CANCEL and open the lid.
- Carefully remove the chicken to a plate. Cut it up into smaller pieces if you like, but don't shred it. Tent with foil to keep warm.
- Select SAUTÉ and set to MEDIUM/NORMAL. Add the remaining coconut cream and milk and ¾ of the toasted coconut and cook for 2 to 3 minutes, stirring constantly. If you'd like a drier rendang, simmer the sauce until reduced by about one-third, 10 to 15 minutes. Note that the sauce will thicken as it cools. Remove the herbs.
- Add the chicken back to the sauce and adjust to LOW/LESS to heat the chicken through.
- Garnish with the remaining shredded coconut and serve with steamed rice and a vegetable side dish. Or let it sit in the refrigerator overnight-rendang always tastes better the next day!
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A SIMPLER CHICKEN RENDANG (RENDANG AYAM) RECIPE
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- 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.
- 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 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.
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- Prepare all your ingredients first as there are quite a few for this rendang dish and it helps to be organized.
- Prepare the Chicken. We cut up a whole chicken (see the video) because it adds more flavor - however you can easily use any cut of chicken to make this dish.
- Next - prepare your ingredients for the paste. Roughly cut galangal, ginger, turmeric, garlic (no need to chop just put in the blender), chili, shallots, and candlenuts ( use macadamia nuts if no candlenuts). Then add to the blender and blend for about 5 minutes until quite a fine paste.
- You will need to add some olive oil to get it to blend as a paste and stop the blender two or three times frequently to scrape down the sides and re-blend.
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