Chef Sham’s Malaysian Chicken Rendang (serve 4 people)
INGREDIENTS:
500gm boneless and skinless chicken breasts or 1kg thighs, cut into cubes
50ml cooking oil
1 cinnamon stick
4 cloves
1 tbsp Curry Powder
2 tbsp Dark soy sauce
4 star anise
5 cardamom pods
1 lemongrass, white part only, bruised
200ml coconut milk
200ml water
1 tbsp Dark soy sauce
2 sliced shallot
5 kaffir lime leaves (bruised)
5 tablespoons toasted desicated coconut, kerisik
1 tablespoon sugar or to taste
pinch salt to taste
SPICE PASTE:
5 shallots or 3 onions
1- inch (2cm) galangal if available
2 stalks lemongrass (white part only)
3 cloves garlic
1- inch piece ginger, peeled
4 chilies roughly chopped
Method:
add all the ingredients of the Spice Paste in a food processor. Blend well.
Heat the oil in a non stick wok or deep pan, add cinnamon, cloves, star anise, and cardamom pods,
shallots, curry powder and stir-fry them until aromatic then add the Spice Paste keep on fry it for few
minutes. Add the chicken and lemongrass, stir to combine well with the spices. Add the coconut
milk, water, and simmer on medium heat, stirring frequently until the chicken is almost cooked.
Add the kaffir lime leaves, toasted coconut, soy sauce stir to blend well with the chicken. Lower the
heat to low, cover the lid, and slowly simmer for 30 minutes or until the chicken is tender and the
liquid has dried up. Add more sugar and salt to taste to taste. Serve immediately with steamed Rice
or Roti.
Take a listen here:
