Chicken Rendang Recipe with Crispy Skin, inspired from Masterchef
Recipe by Ethan Wong
Visit 3thanwong.com for more
Notes
Serving suggestion
- Goes well with coconut rice, fried anchovies, hard-boiled eggs, roasted peanut, and sambal.
Cooking tips
- The amount of chili varies depending on your tolerance towards spicy.
- The temperature of the oven could vary depending on your type of oven and size of the oven.
Equipment
- Oven
Ingredients
Main Ingredients
- 2 pcs Whole Chicken Leg
- 10 pcs Kaffir Lime Leaves
- 2 pcs Turmeric Leaves
- 2 & 1/2 tbsp Salt
- 1/2 tbsp Sugar
- 1/2 Cup Cooking Oil
- 300 g Coconut Milk
- 150 g Desiccated Coconut
- 1 liter Water
Spice Paste
- 100 g Shallot
- 100 g Garlic (5)
- 50 g Ginger
- 50 g Turmeric
- 60 g Galangal
- 40 g Candlenut
- 5 stalk Lemongrass
- Water (as needed)
Chili Paste
- 200 g Red Chili (adjust to personal preferences)
- 50 g Dried Chili (adjust to personal preferences)
- Water (as needed)
Instructions
Preparation – Main
- Clean chicken and set aside.
- Pluck kaffir lime leaves off its petiole, gently fold it and thinly slices them. Set aside.
- Fold turmeric leaves and roughly slice it.
- Prepare the other ingredient.
Preparation – Spice Paste
- Clean and peel shallot, garlic, ginger, turmeric, and galangal. Cut them into smaller pieces.
- Cut only the white part of the lemongrass.
- Put all ingredients into a blender and add water as necessary to blend. Blend finely.
Preparation – Chili Paste
- Remove the seed of red chili.
- With a strainer, shake off the dust from dried chili.
- Put all ingredients into a blender and add water as necessary to blend. Blend finely.
Cooking
- With a dry pan/wok, over low heat, toast desiccated coconut until they turn golden. Set aside.
- Preheat a clean pan/wok with cooking oil.
- Add the spice paste and fry over medium heat for about 10 minutes or until the oil begins to separate from the paste.
- Add water and thoroughly mix in.
- Add chicken whole leg, chili paste, sliced kaffir lime leaves, and sliced turmeric leaves.
- Bring to a boil and then reduce to a simmer.
- Keep covered and simmer for 30 minutes and check frequently to prevent the bottom from burning.
- Add coconut milk and toasted desiccated coconut.
- Further reduce for another 10 minutes.
- Season with salt and sugar.
- Remove chicken whole leg from the gravy and scrap off excessive gravy from the skin.
- Transfer chicken whole leg to a baking tray.
- Transfer rendang gravy to another container.
Baking
- Preheat oven to 230 degrees Celsius.
- Bake chicken whole leg for about 30 minutes or until the skin turns crispy.
- Remove chicken whole leg from oven and serve.
Nutrition
Calories : 1205kcalCarbohydrates : 76gProtein : 15gFat : 101gSaturated Fat : 51gCholesterol : 1mgSodium : 5905mgPotassium : 2050mgFiber : 20gSugar : 20gVitamin A : 5049IUVitamin C : 122mgCalcium : 200mgIron : 17mg