Rendang is usually made of thick coconut milk sauce and beef. to make it healthier, we can make rendang with soybean milk and chicken. we will have its good taste, but it is way lighter.
Chicken in Soybean Milk Rendang
Ingredients
1 free-range chicken, cut into 10 parts
6 lime leaves, shredded
2 turmeric leaves, knotted
3 stalks lemongrass,crushed
1 asam kandis (can be substitute with ¾ glass tamarind juice)
2,000 ml soybean milk
ground spices blend:
125 grams curly red chili pepper
50 grams big red chili pepper
12 cloves shallot
4 cloves garlic
2 cm ginger
2 cm galangal
3 cm turmeric,toasted
1/4 teaspoon white peppercorn
2 1/2 teaspoons coriander seeds
1 teaspoon salt
1 teaspoon sugar
Cooking Steps
- Bring the mixture of soybean milk, lime leaves, turmeric leaf, lemongrass, and asam kandis to boil. Keep stirring it until all ingredients are fully cooked.
- Add chicken. Cook it over low heat. Stir it continuously until the chicken is tender and the rendang sauce is thickened. Remove it from heat.
- Chicken in Soybean Milk Rendang is ready to serve.
Dina
Dina
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