Traditional Indonesian Cuisine, Rendang Ayam Kampung !!
material
1 native chicken
- Weight after cutting is less than 2kg
Thick coconut milk from 3 old coconuts
Leaves - lemongrass, turmeric, salam, orange
Ground spices
1 ounce of ground red chili
20 cloves of shallot
10 cloves of garlic
1.5 tablespoons ground ginger
1 tablespoon ground ginger
1 tablespoon coriander powder
1 teaspoon ground pepper
Salt
The way
- Wash the chicken thoroughly, coat with lime juice, leave it for about 30 minutes, rinse again and drain
- Cook thick coconut milk over medium heat, stirring constantly, not until the coconut milk breaks, after the coconut milk starts to oily, add the smooth spices, cook for about 1 hour while stirring occasionally, then add the chicken pieces ... cook over low heat until the spices turn black and oily.
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