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Chicken Rendang 鸡仁当


[Ingredients] 材料

  • 2kg chicken thigh 鸡腿肉2公斤

  • 3tbsp coconut oil 椰油3汤匙

  • 3 sticks lemongrass 香茅3条

  • 10pcs kaffir lime leaves 青柠叶10片

  • 2pcs bay leaves 月桂叶2片

  • 2pcs turmeric leaves - into smaller pcs 黄姜叶 - 切小片

  • 2 cup grated coconut 椰丝2杯

  • 1 cup Marigold non-fat yogurt Marigold 无脂肪酸奶酪1杯

  • 300ml water 水300毫升

  • 1tbsp curry powder 咖喱粉1汤匙

  • 6tbsp chilli powder 辣椒粉6汤匙

  • 1/2tsp garam masala | Garam Masala 1/2茶匙

  • 1tsp assam paste 亚参酱1茶匙

  • Fish sauce 鱼露

  • 10 shallots - peeled 小洋葱10颗 - 削皮

  • 10 cloves of garlic - peeled - 蒜10颗 - 削皮

  • 1pc 1-inch blue ginger - peeled 1寸大的蓝姜1片

  • 1pc 1-inch ginger - peeled 1寸大的姜1片

[Steps] 步骤

  1. Blend shallots, garlic, blue ginger and ginger in a food processor, to a fine paste. 将小洋葱,蒜,蓝姜和姜加入搅拌器,搅拌至泥状。

  2. In a large pot, heat up coconut oil and sear chicken pcs. Set aside. 大锅里,热椰油,鸡块表面烤焦,放一旁。

  3. Add blended mixture into pot and stir-fry till fragrant. 锅里加入洋葱混合泥,炒香。

  4. Remove outer layers of lemongrass, add into the pot. Followed by lime leaves, bay leaves, turmeric leaves, coconut, chilli powder, curry powder, garam masala and assam. Mix well and stir-fry till fragrant. 香茅外层去掉,加入锅里。接着加入青柠叶,月桂叶,黄姜叶,椰丝,辣椒粉,咖喱粉,garam masala和亚参酱,搅拌均匀,炒香。

  5. Add in water and yogurt, mix well, followed by chicken pcs. 加入水和酸奶酪,搅拌均匀后,加入鸡块。

  6. Bring to a boil, then let simmer covered for 1hr. 开始滚后,改小火,盖着焖煮1小时。

  7. Stir in some fish oil to taste, and serve. 加些鱼露,便能起锅。

Adapted from The Meat Men


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