This Chicken Rendang recipe is a traditional Malaysian recipe, with all the steps curated based on the traditional method. Even desiccated coconut are stir-fried from fresh desiccated coconut instead of using a pre-stir-fried desiccated coconut. Since Chicken Rendang grabbed international attention from the Masterchef UK show, I’ve infused the idea from there and making the chicken crispy.
P/S : If you prefer the traditional version, not the crispy skin version, simply skip the baking steps.
How Traditional Chicken Rendang looks like
Malaysian Contestant, Zaleha presented a Rendang Chicken during her cooking competition at the Masterchef UK. The Masterchef UK’s judges, Gregg Wallace and John Torode dismissed Zaleha by commenting her chicken is not crispy and not cooked.
Watch the video below to know what I have to say about the Masterchef incident.
Watch the video below to know what I have to say about the Masterchef incident.
Type of Chicken Rendang
The verb of “rendang” – “merendang” simply means stew. Rendang usually takes hours to cook until all the meat is fully cooked. There are two types of rendang – dried rendang and wet rendang. Both are cooked with the same core ingredients, the dried rendang will have all the coconut milk evaporated and sort of finish with frying. Where the wet rendang also known as Kalio is cooked for a shorter period of time and the coconut milk has not fully evaporated.
Author have a say…
Perhaps the judges in a hasty fashion spit out the wrong comment and sparked a social media storm with netizens raging over them.
Nevertheless, I have never cooked Rendang before, but this time to join the ongoing trend, here I present my version of crispy skin chicken rendang recipe!
Source : Wiki
Chicken Rendang Recipe with Crispy Skin, inspired from Masterchef
I bet everyone from Malaysia knows about this incident very well, the crispy skin Chicken Rendang inspired by the Masterchef UK show. Though many went to criticize that incident, this gives me room to reinvent a traditional dish. If you still prefer the traditional rendang, this recipe works the same, you just needed to remove the baking step, and you get the same traditional rendang.
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)
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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.
Video
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.
Nutrition
Calories : 1205kcalCarbohydrates : 76gProtein : 15gFat : 101gSaturated Fat : 51gCholesterol : 1mgSodium : 5905mgPotassium : 2050mgFiber : 20gSugar : 20gVitamin A : 5049IUVitamin C : 122mgCalcium : 200mgIron : 17mg
I don’t usually post on recipe blogs, but I just had to say how delicious this was. I made it exactly as the recipe states, and it was just absolutely divine. Making it again this weekend for a friend who doesn’t eat dairy. Thanks so much!
most welcome!
I tasked the hubby with throwing this in the crockpot the other day for dinner. It turned out so good! I wouldn’t change a thing. I also shared it on my blog today — linking back to you of course 🙂 Thanks for sharing!!