仁当鸡 (Rendang Chicken)

材料:

A) 鸡肉–1 只

B) 马岭薯–5 粒 (约650g)

C) 香矛–3 根

D) 浓椰浆 - 200ml + 水400ml (依个人口味调配)

E) 椰蓉 (Coconut paste/Kerisik) – 300g (约半粒椰)

F) 桂皮 - 1 小根                                                                              

G) 八角–1 个

 
  辣椒酱料(搅碎): 

    A) 辣椒干–30g

    B) 大蒜–9 瓣 (约60g)

    C) 小葱–12粒 (约130g)

    D) 姜–100g

    E) 黄姜–30g

                                                                                                                              

调味料:
A) 咖哩粉–2汤匙

B) 椰糖/黄糖–少许

C) 盐

步骤:

1)  烧热油, 暴香桂皮与八角

2)  加入辣椒酱料, 炒香

3)  先后加入香矛,鸡肉,马岭薯,再洒上咖哩粉, 翻炒至鸡肉半熟

4)  倒入椰浆水及椰糖,加盖煮滚后,转中小火继续煮至鸡肉与马岭薯熟透,且达到个人所喜好
   的软度与浓稠度

5)  加入椰蓉

6)  加盐

7)  拌匀既可

小小提示:

马岭薯比起鸡肉较慢软,所以喜欢将马岭薯切成大块的朋友,可在煮之前将之煎一煎.

椰蓉的做法:
1) 烧热锅 (无需放油), 放入椰丝, 翻炒至呈褐色.
2) 乘起, 舂碎或放入搅拌机稍微搅一下既可.

     (某些超级市场可买到现成的椰容哦)

Ingredients:

A) 1 Chicken

B) Potato  – 5 pcs (about 650g)

C) Lemon grass – 3 stocks

D) Coconut milk 200ml + Water  400ml (adjusted according to personal taste preference)

E) Coconut paste (Kerisik) – 300g

F) Cinnamon – 1 small stick (Optional)

G) Star anise – 1 pcs (Optional)

Chili paste (blend to form a paste):

A) Dry Chili – 30g

B) Garlic – 9 cloves (about 60g)

C) Shallot – 12 pcs (about 130g)

D) Ginger – 100g

E) Yellow ginger – 30g

Seasonings:

A) Curry powder – 2 tablespoons

B) Gula Melaka/Brown sugar  – to taste

E) Dash of Salt to taste

Method:

1)  Heat up some oil, stir fry the cinnamon and star anise

2)  Add chili paste and sauté until aromatic

2)  Add lemon grass, chicken, potatoes, curry powder, stir fry until chicken is half cooked

3)  Pour in the coconut milk and water, turn on high heat and bring to boil. After boiling, turn to medium low heat and cover with lid, simmer until the chicken and potatoes fully cooked and tender

4)  When the source thicken, add in the coconut paste/kerisik

5)  Add salt

6)  Mix well

Notes:

The time to cook the potato until tender is vary depending on the size of potato. If you prefer to cut the potato into big cubes, then you can stir fry the potato before cook with chicken.

Method of cooking coconut paste (Kerisik):

1) Heat up the wok, stir fry the shredded coconut (without oil) until golden brown.

2) Pound the coconut or blend it to release the fragrance and oil.

Stir fry the shredded coconut until golden brown

After pound/blend