Indonesian Chicken Rendang

Name: Hähnchen Rendang Indonesien
Total time: 5 h
Ingredients: 8 g Galangal gemahlen; 8 g Zitronengras gemahlen; 5 g Kurkuma gemahlen; 8 g Koriander gemahlen; 5 g Cayennepfeffer; 30 ml Kokosöl; 20 g Kerisik geröstetes Kokosmehl; 17 g Salz

SmokingPoultryHot SmokingHard5-8 hrs74-76 °C115-130 °CHickory + Coconut

Rendang is a braised dish originating from West Sumatra, known for its intense spice profile of galangal, lemongrass and coconut milk. The rendang spice paste is applied to the chicken and then slowly hot-smoked in the smoker to create the typical caramelised crust. Smoking with coconut shells or hickory underscores the tropical flavours.

Ingredients(for 1 kg)

Ground galangal8 g

Ground lemongrass8 g

Ground turmeric5 g

Ground coriander8 g

Cayenne pepper5 g

Coconut oil30 ml

Kerisik roasted coconut flour20 g

Salt17 g

Instructions

Prepare rendang paste

20 minutes

Process galangal, lemongrass, turmeric, coriander, cayenne pepper and salt with coconut oil and kerisik into a thick paste.

Marinating

24 hours

Score chicken and rub thoroughly with the rendang paste. Cover and marinate in the refrigerator for 24 hours.

Smoking

5-8 hours

Preheat smoker with hickory and coconut shells to 115-130 °C. Slowly smoke chicken until a core temperature of 74-76 °C is reached and the paste forms a dark crust.

Resting

15 minutes

Remove chicken from smoker and rest covered for 15 minutes. Serve with jasmine rice and fresh herbs.

Pro Tip

Work kerisik – roasted desiccated coconut – into the paste. It binds moisture, intensifies the coconut note and promotes the characteristic dark rendang crust.

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