Recipe detail

Name: Rendang Chicken
Yield: 10
Cuisine: South-East Asian
Ingredients: 1.0000 kg; 300.0000 g; 60.0000 g; 50.0000 g; 20.0000 g; 20.0000 g; 10.0000 g; 5.0000 g; 20.0000 g; 300.0000 ml; 200.0000 ml; 50.0000 g; 10.0000 g; 10.0000 g; 200.0000 ml; 50.0000 g; 5.0000 g

Poultry Rendang Chicken

30. 4. 2025

Author: Myat Ko ko

Food category: Poultry

Cuisine: South-East Asian

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Program steps

Preheating:
170 °C

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

Combination

50 %

Termination by time

35:00 mm:ss

170 °C

70 %

Combination

50 %

Termination by time

10:00 mm:ss

160 °C

100 %

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