Roasted rendang chicken is a fusion dish that mixes javanese roasting technique with padangnese rendang sauce. it gives a unique sensation in the chicken. cook it at home and enjoy it with your family.
Roasted Rendang Chicken
Ingredients
1 whole chicken, butterflied
1 turmeric leaf, knotted
2 salam leaves
2 lime leaves, midribs removed,finely chopped
2 asam kandis (can be substituted with 1 1/2 glasses of tamarind juice)
300 ml coconut cream from ½ coconut
750 ml coconut milk from ½ coconut
1 tablespoon salt
1 teaspoon sugar
ground spices blend:
10 cloves shallot
2 cloves garlic
10 curly red chili peppers
4 large red chili peppers
1/4 teaspoon coriander seeds
1/4 teaspoon white pepper powder
2 cm ginger
2 cm galangal
2 cm turmeric
Cooking Steps
- Preheat oven to 180oC.
- Bring the mixture of coconut milk, ground spices blend, turmeric leaf, salam leaves, lime leaves, and asam kandis to boil.
- Add in butterflied chicken. Sprinkle salt and sugar.
- Cook it over low heat until the rendang sauce is highly reduced and thickened.
- Pour in coconut cream. Stir it until the sauce is thickened and oily. Remove it from heat.
- Remove chicken from the sauce. Place it on a baking sheet lined with aluminum foil.
- Roast chicken in the oven over the lower (baking) element for 50 minutes until cooked. Remove chicken from the oven.
- Roasted rendang chicken is ready to serve.
Dina
Dina
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