Chicken Rendang, or Rendang Ayam, is a popular Malaysian dish, a traditional Malay chicken dish. Rendang is also found in other Asian countries, with Indonesia being one of them. There are various types of rendang recipes, but all feature herbs and spices. It can be an easy rendang recipe or a more elaborate one if you prefer to use more ingredients than what is generally featured. Yet, one of the must-use ingredients is pan-roasted and pounded fresh grated coconut, which in Malaysia is known as kerisik. Kerisik is easily available, which actually saves you time in making it at home.
The recipe for this rendang ayam still features chillies, but they are not blended with the ingredients for the rendang paste. Also added are the common pantry-friendly spices. One of the tips for making chicken rendang at home is: do not overcook the chicken, because chicken these days cooks fast. Chicken rendang is truly a mouthwatering dish, whether served during weddings or functions, or for your home meals.
1 chicken, cut into preferred sizes and marinated with ½ tbsp dark soy sauce
For the Rendang Paste (Blend)
3 garlic cloves
2 lemongrass stalks
½-inch ginger
1-inch galangal
1 large red onion
Some water
Other Ingredients
Dried red chilies (to taste)
1 star anise
2 cinnamon sticks
1 bay leaf
3 cloves
2 cups thick coconut milk (from one coconut)
2 tbsp kerisik
2 tbsp oil
Salt to taste
Method
Heat oil and fry the rendang paste until the oil
floats.
Add star anise, cinnamon, bay leaf, and cloves.
Stir in and pour coconut milk in.
Simmer to a thick paste.
Add chicken and cook until chicken is cooked.
Add kerisik and salt.
Stir all in and off the heat.
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