Recipe detail

Poultry Rendang Chicken

30. 4. 2025

Author: Myat Ko ko

Food category: Poultry

Cuisine: South-East Asian

Program steps

  • Preheating:
  • 170 °C

To view the entire table, move the table to the right.

1
Combination
50 %
time icon Termination by time
time icon 35:00 mm:ss
probe icon 170 °C
ventilator icon 70 %
ventilator icon 
2
Combination
50 %
time icon Termination by time
time icon 10:00 mm:ss
probe icon 160 °C
ventilator icon 100 %
ventilator icon 

Ingredients - number of portions - 10

Name Value Unit
Chicken legs boneless cube 1 kg
Shallot paste 300 g
lemongrass paste 60 g
Blue ginger paste 50 g
Garlic paste 20 g
Ginger paste 20 g
cinnamon stick 10 g
Cloves 5 g
Dry chilli paste 20 g
Vegetable oil 300 ml
Water 200 ml
Palm sugar 50 g
cardamom pods 10 g
star anise 10 g
Coconut milk 200 ml
Roasted coconut powder 50 g
Lime leaf 5 g

Nutrition and allergens

Allergens:
Minerals:
Vitamins:

Nutritional value of one portion Value
Energy 12.2 kJ
Carbohydrate 1.8 g
Fat 0.3 g
Protein 0.3 g
Water 0 g

Directions

-Blend all the ingredients and spice together -Marinate all ingredients together and put into the 1/1 GN enameled container.
-Select combi mode and preheat.
-When buzz on load the container, add coconut milk and braised for 20 minutes.
-Stir it evenly two or three times.
-When the buzz of fold in the finishing gravy and roasted coconut powder and continue to cook 10 more minutes.
- Once cooked garnish with lime leaf and roasted coconut and ready to serve.

Recommended accessories

Enameled GN container

Enameled GN container