Rendang

Rendang the chicken so that it can be more tasty, you can use native chicken. The process of cooking chicken meat is faster than chicken rendang. This recipe for rendang ayam kampung:

Chicken Rendang ingredients:

1 kg of free-range chicken, cut 8-12 parts

500 ml thick coconut milk

1 lemongrass stalk, memarkan

2 sheets of kaffir lime leaves

1 sheet of turmeric leaves

2 cm galangal, bruised

3 tbsp sour water from 50 gr tamarind

Puree:

5 candlenuts

50 gr curly red chillies

10 red onions

6 cloves of garlic

2 cm ginger

2 cm turmeric

1 teaspoon coriander

1/2 nutmeg

1/2 teaspoon cumin

2 teaspoons of salt

How to make chicken rendang:

- Wash the chicken pieces until clean and drain.

- Boil rendang spices until smooth, galangal, lemongrass, orange leaves, turmeric leaves, tamarind water and coconut milk until boiling.

- Enter pieces of native chicken, stirring occasionally so that the coconut milk does not break.

- Cook over low heat until the chicken meat is tender and the coconut milk is rather dry.

- Lift, serve warm chicken rendang.

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