Assumedly, no Malay function is complete without a rendang dish. Typically, it’s either beef rendang or chicken rendang. But what is rendang? It’s our Malay Malaysian dish, crafted with various local herbs, coconut milk (EASIEST MALAYSIAN NASI LEMAK RECIPE) and a choice of beef or chicken as the base. These are the essential ingredients, though variations with additional elements do exist. Today, as the recipe name suggests, it’s chicken rendang - not the usual kind, but my own version with a creative twist. Interesting, right?
What does cooking teach us? It’s about adding a touch of your creativity.
Chicken rendang delivers bold flavors without compromising its essence - tender chicken pieces enveloped in a rich, spicy, creamy, and herb-scented gravy. Absolutely yummilicious! For other rendang recipe variations, where you can swap the main ingredient with chicken, feel free to grab them from here - BEST MUTTON/LAMB RENDANG RECIPES & VEGETARIAN MUTTON RENDANG RECIPES.
1 chicken, cut into preferred sizes and marinated with ½ tbsp dark soy sauce
For the Rendang Paste (Blend with water)
3 garlic cloves
2 lemongrass stalks
½-inch ginger
1-inch galangal
1 large red onion
Additional Ingredients
Dried red chilies (adjust spiciness to taste)
1 star anise
2 cinnamon sticks
1 bay leaf
3 cloves
Other Ingredients
2 tbsp oil
2 cups thick coconut milk (from one coconut)
2 tbsp kerisik
Salt to taste
Method
Heat oil and cook the rendang paste until the oil
floats.
Add star anise, cinnamon, bay leaf, and cloves, and
stir well.
Pour in coconut milk and reduce the heat to thicken
the paste.
Add the marinated chicken and cook until the gravy
reduces.
Add kerisik and salt, cooking until the desired
consistency is reached.
Once done, turn off the heat.
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