During the Raya festivities, two of my favourite things to eat are lemang and rendang. One of the easiest and quickest rendang you can make at home is chicken rendang, also known as rendang ayam. Beef rendang takes at least 2 hours to make, whereas chicken rendang can be ready in as quick as 45 minutes.
For my version, I use only chicken breast as this is our family's preferred cut. Otherwise, use half a chicken for this recipe. The aromatics are first blended and sauteed, and then coconut milk and the rendang mix are added. I used Baba's rendang mix, since it's convenient (plus end result tastes great!). Then, the chicken is simmered, before kerisik and kaffir lime leaves are added, before a final simmer for 30 minutes until the rendang is dry. Rendang keeps well for a few days in the fridge or up to a month in the freezer, so you can make a big batch and freeze. Do also try my lemang recipe - trust me, it's the perfect pairing with the chicken rendang!
Chicken rendang (Rendang Ayam)
Recipe by Baby Sumo, adapted from Baba's
Preparation time: 15 minutes
Cooking time:
Serves 4
Ingredients
7 shallots, peeled
7 garlic, peeled
4cm ginger, peeled
1 lemongrass, bruised
2 tbsp cooking oil
250ml coconut milk
1 pack (25g) Baba's Rendang Mix
500g chicken breast, cut into 3-cm chunks
250ml water
1 1/2 tsp salt
1 tbsp kerisik (see notes)
2 kaffir lime leaves
To garnish
1 kaffir lime leaf, thinly sliced
1. Blend shallots, garlic and ginger. In a wok, heat the oil over medium high heat and saute the blended ingredients and lemongrass for 2 mins until aromatic.
2. Add the coconut milk and Baba's rendang mix and mix well. Then, add the chicken, water and salt, and simmer, covered, for 10 minutes.
3.Stir in the kerisik and kaffir lime leaves and cook, while stirring, until gravy is thick, about 20-25 minutes. Serve, garnished with very thinly sliced kaffir lime leaves. Rendang is best eaten with lemang.
Note: I made the kerisik using dessicated coconut. Lightly toast until golden, then place in spice grinder or blender, and blend for 2 minutes, until it resembles brown sugar.
Check out recipe for lemang here and acar jelatah recipe here.
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Gotta try this! A lot places here selling rendang but no, most are not quite there. Disappointing.
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