仁当鸡 ~ Chicken Rendang

 

 

食谱取自 :  phonghongbakes

( 我做了少许更改 )

冷当鸡

材料 :

3只 大鸡腿 ( 斩4块 )

250ml 椰浆

200ml 清水

1/2杯 kerisik

2片 黄姜叶 ( 切丝 )

7片 疯柑叶

盐适量

香料 ( 捣烂 ) :

15粒小葱头

4瓣 蒜头

3枝 香茅

2寸 姜

1寸 蓝姜

1寸 黄姜

3粒 石古仔

15条 辣椒干 ( 浸在热水里至软 ）

做法 :

1. 用电动研磨器把所有香料研磨至细。

3. 起锅热油，把研磨香料炒至香，然后加入鸡肉块和清水，煮约15分钟或鸡肉熟透，间中搅拌。

4. 然后加入椰浆，黄姜叶，疯柑叶，椰浆和盐。搅拌均匀，试味后即可。

 

 

Recipe source :  phonghongbakes

( with minor adjustment )

Chicken Rendang

Ingredients :

3 whole chicken legs ( cut into 4 pieces  )

250ml  thick coconut milk

200ml water

1/2cup kerisik

2 fresh turmeric leaf ( finely sliced )

7 kaffir lime leaves

salt to taste

Spice paste ( finely ground ) :

15 shallots

4 cloves garlic

3 stalks lemongrass

2 inch ginger

1 inch galangal

1 inch turmeric

3 pieces candlenuts

15 stalks dried chillies ( soaked in hot water till soft )

Method :

1. Blend all spice paste ingredients with electric blender until fine .

3. Saute the ground spice paste with cooking oil until fragrant . Add chicken pieces and water , simmer for about 15 minutes or till chicken is cooked  , stirring occasionally .

4. Add coconut milk , turmeric leaf , kaffir lime leaves and salt . Stir until well combined  , adjust to taste . Serve .