Grilled Rendang Chicken.

Oh hi again! I've just finished grilling chicken (again)..hehe. Today's grilled chicken recipe is different from all the previous versions me and mom made. This time mom made a "rendang" grilled chicken. Yep, first we cooked them "rendang" style and then we grill it.

What's RENDANG? It a traditional dish usually cooked during Hari Raya or special event (such as weddings, kenduri, etc.) And this is my mom's easy version. My mom is the kind of woman who always comes up with a simpler easier version of any typical Malay dish.

Ok this is what Rendang is supposed to look like. Spicy. Yum!

BUT, instead of cooking the chicken through, we take them chicken out of the gravy and grill them! Like this...

And then they become this! OH!

Yes yes yes. IT IS SIMPLE, TRUST MY MOM.

Here is the recipe.

Ingredients to blend together:

• 3 tablespoon of chili boh (a kind of smooth blended dried chili / takes about a handful of dried chilies)
• 3 large garlic
• 2 large onions
• 1 inch ginger
• 1 inch galanga (lengkuas in malay, its fine if you can't find it but it will taste slightly different)
• 1 tablespoon turmeric powder

Other Ingredients:

• 8 chicken drumsticks
• 5 lemongrass (beat them once or twice to flatten them)
• 2 turmeric leaf shredded (its fine if you can't find it but it will taste slightly different)
• 1 tablespoon KURMA spice powder (easily found here in Malaysia but elsewhere; try finding them in Asian specialty shops or those that carry Indians spices)
• juice of 5 calamansi (limau kasturi) / or key lime.
• 1 cup of water
• 1/2 tin of evaporated milk OR milk of 1 coconut
• salt to taste

NOW there is NO NEED FOR OIL. i repeat, NO NEED FOR OIL.

1. First, blend all the ingredient that needed blending (my mom usually already have pre-made blended chili boh mixed with garlic, onions and ginger ready in the fridge. PS: this recipe does not use my mom's pre-made mixed chili boh)
2. Toss in ALL INGREDIENTS in a preferably non-stick pan. Including the cleaned chicken.
3. Yes, you read that right, there was NO OIL involved and i did wrote TOSS ALL INGREDIENTS IN.
4. The liquid here isn't enough to fully cover the chickens, so you may have to keep moving the chicken about to cook them evenly.
5. Cook for at least half an hour and until the liquid thickens.
6. At this moment, you may just let the chicken rendang cook until the liquid thickens more and it will be a simple version of CHICKEN RENDANG and you may serve them as it is OR
7. At this moment, you may take out the 3/4 cooked chicken and grill them.
8. If you decide to grill, then the remaining liquid can be used as gravy to be served with the grilled chicken. (You may thicken it more or as is)

That's it! Enjoy!