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Main · Season 14
Rendang Roasted Chicken with Coconut and Carrot Purée
Faves Team
04 May 2022
6
Serves
9
Components
44
Ingredients
14
Season
Ingredients
Chicken
3 x 1.6kgwhole chickens
Rendang Paste and Jus
1onion, roughly chopped
1carrot, roughly chopped
reserved chopped chicken wings and frame
6 dried red chillies (6g)
1long red chilli (deseeded, if desired)
1 stalklemongrass, white part only, roughly chopped
4gfresh turmeric, peeled
6gfresh ginger, peeled
12gfresh galangal, peeled
20gpeeled shallot
1 clovegarlic, peeled
2 tbspcoconut oil
2-3makrut lime leaves
160gcanned coconut milk
10ggula melaka, thinly sliced
500mlChicken Stock
10mldark soy sauce
20gunsalted butter
Pickled Chilli and Kohlrabi
75mlwhite vinegar
50gcaster sugar
50mlwater
1makrut lime leaf
1small long green chilli, thinly sliced
3thin slices kohlrabi, cut into acme circles
Crispy Chicken skin
reserved chicken skin
1 tspsalt flakes
Roast Chicken
125gunsalted butter
65gRendang Paste
3reserved chicken crowns
65gghee
Lime Leaf Oil
60gmakrut lime leaves, roughly chopped
280mlgrapeseed oil
Roast Carrot
6purple heirloom carrots, washed and trimmed
6yellow heirloom carrots, washed and trimmed
50mlgrapeseed oil
60gbutter, sliced
Carrot Puree
200mlmilk
160gcanned coconut milk
50gbutter
250gcarrots, peeled, sliced 5mm
1cm pieceginger, roughly chopped
To taste/garnish
salt, to taste
coriander leaves, to garnish
Method
Cook it from the source.
We index the ingredients and details; the step-by-step method lives on Network 10's original recipe page.
Open the full method on 10 Play ↗Tagged
Recipe by Faves Team, Season 14. Originally published by Network 10 on 04 May 2022.
Original on 10 Play ↗