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
Watch the video below to know what I have to say about the Masterchef incident.
Type of Chicken Rendang
作者想说
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!
Chicken Rendang Recipe with Crispy Skin, inspired from Masterchef
设备
- Oven
配料
Main Ingredients
- 2 件 Whole Chicken Leg
- 10 件 Kaffir Lime Leaves
- 2 件 Turmeric Leaves
- 2 & 1/2 汤匙 盐
- 1/2 汤匙 糖
- 1/2 杯 食用油
- 300 克 Coconut Milk
- 150 克 Desiccated Coconut
- 1 liter 水
Spice Paste
- 100 克 葱头
- 100 克 大蒜 (5)
- 50 克 姜
- 50 克 Turmeric
- 60 克 Galangal
- 40 克 Candlenut
- 5 stalk Lemongrass
- 水 (as needed)
Chili Paste
- 200 克 Red Chili (adjust to personal preferences)
- 50 克 Dried Chili (adjust to personal preferences)
- 水 (as needed)
这是一篇免费的文章
我必须投放广告
步骤
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 分钟.
- 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.
视频
笔记
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.
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!!