HOW TO COOK RENDANG CHICKEN

Rendang MATERIALS FOR CHICKEN:

Chicken 1 kg
Coconut milk (from 1/5 coconut) 18 cups

HERBS FOR CHICKEN Rendang:

2 stalks lemongrass
Turmeric leaves 2 pieces
Kaffir lime leaves 2 pieces
Kandis acid 4 seed

SOFTENED SEASONING:

Red onion 15 cloves
10 cloves garlic
Hazelnut 4 pieces
Galangal 2 segment
Ginger 2 segment
3 tablespoons minced red chili
salt to taste


HOW TO COOK CHICKEN Rendang:

Chicken cut into pieces according to taste, wash and drain
Boil milk with herbs that have been crushed, lemongrass, turmeric leaves, lime leaves and tamarind kandis
Pieces of chicken in coconut milk has thickened enter and when the oil starts out (try not to get broken coconut milk)
Stir and cook over medium heat, then let the coconut milk to dry
After the milk dries up, the dish is ready to be served


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