Delicious Traditional Chicken Rendang Recipes

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Delicious Traditional Chicken Rendang Recipes
Delicious Traditional Chicken Rendang Recipes

 Rendang ayam (Chicken Rendang) is a good choice for those who do not eat beef but want to enjoy the delicious taste of traditional rendang complex. This dish uses ingredients and methods that are quite similar to meat rendang and this allows this dish to maintain a shady sense of taste with little taste as the chicken meat is used. But it's still delicious.

 Rendang Ayam is indeed my favorite food for the whole family. Every day of the week it is necessary to cook chicken rendang. But my chicken rendang we eat with jeet. My parents and my husband do not eat nuts or yellow rice. How much do you like? So eat a Chicken Ruffle with a rice can even finish a rice cooker.

 One reason why I like to cook it is chicken rendang durable.If the fasting month you can cook a lot and keep it in the refrigerator.freeze the frozen stuff.If you want to eat hot je.But cooking time It's been 2 hours long since we want the ingredients to be cooked. He has the ingredients that we make so that you can keep them in the cold.

 Raw chicken also requires less cooking time than meat rendang, making it a better choice if you do not have enough time. Patience is still needed as it takes about 90 minutes to cook, but your efforts will be worth it. Cooking a chicken rendang is also not as scary or as sasiah as it is often described. Enjoy it!

 Materials:

  • 1 chicken, cut 12
  • 285g shallots, peeled
  • 130g small onion, peeled
  • 25g garlic, peeled
  • 12g turmeric live
  • 80g ginger old
  • 33g galangal
  • 5g of lime leaves (about 3 leaves, torn slightly)
  • 20g lemongrass, root only
  • 115g sugar Melaka
  • 105g of chilli both
  • 12g lemongrass, pounded slightly
  • 16g turmeric leaf (about 1-2 leaves)
  • 1kg coconut milk
  • 90g kerisik
  • 2 tablespoons of salt

Ingredients

  • 1 chicken
  • 10 onions | Diblend
  • 1 garlic | Diblend
  • 3 inch ginger | Diblend
  • 5 stalk | In the blend
  • 5 pieces of lime leaves
  • 1 box of coconut milk
  • 3 taro tamarind
  • Skeleton
  • Palm sugar
  • 5 pieces of turmeric leaf

The ingredients are blended

  • 30 dried chillies
  • 20 pork chilies
  • 3 inch turmeric live
  • 3 inches galangal

How to cook:
Heat the Tefal pan until Thermo-Spot becomes red.
Add the oil and sauté onion, garlic ginger, lemon grass and lime to dry.
Add ingredients blended (dried chillies, turmeric and galangal). Fry until dry.
Enter chicken and mix well.
Add coconut milk and minimize the fire. Cook until cooked chicken.
Add Javan tamarind and salt skewers. Cook until thick / dry rendang.
Add turmeric leaf and fire cover.

 Methods
The onion blend, onion, garlic, turmeric, ginger, galangal and root of lemon until smooth.

 2. Chiffonade of turmeric leaves.

 3. In a large pot, put in high heat and add onion, chili, half coconut milk, salt, purut lime leaves, pounded lemongrass and Melaka sugar. Stir well.

 4. Cook until boiling then lower the fire to simmer. Add chicken and stir well.

 5. Continue stirring during simmer until the sauce becomes thick and almost dry but still slightly moist. The entire process will take about 90 minutes, so be patient.
"Add half turmeric leaf and all kerisik. Stir in 5 minutes.When ready, fill in the chicken rendang into the dish and garnish with turmeric leaves. Serve with lemang, rice paste, rice or soft bread.Additional tips"

 6. If you intend to keep your chicken shad for future food, let it cool down completely (without veil) overnight before storing it in an airtight container in the refrigerator for about a week. Raw chicken should not last long as meat rendang.

 7. Chicken rend recipe is too easy? Improve your skill level and try to cook cured meats.

 8. Rendang ayam is a good recipe if you are eager to eat shady but do not have enough time to prepare the meat version. It is also a good choice for those who will cook shady for the first time.


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