Making full use of my slow cooker, normally we cooked only soup or porridge using the slow cooker, now I making use of the slow cooker to cook other dishes.
Today, I used it to cooked Chicken Rendang, was really easy and good. For those who find the steps too complicated or messy, can just throw all the ingredients into the slow cooker and let the slow cooker do the cooking but I prefer to stir fry the ingredients for better flavour.
For the non slow cooker method of cooking the Chicken Rendang, refer to my other post.
Ingredients, 1 packet of instant Rendang Paste (available at supermarket), half chicken (cut into bigger pieces),tomato,onion,potatoes,100 ml coconut milk.
Placed the peeled and cut potatoes (dont cut too small pieces) at the bottom of the pot.
Brown the chicken parts on both sides (so chicken will not be too wet from all the washing-do wash the chicken with salt rubbed all over to remove any chicken smell).
Transfer the chicken to the pot.
Stir fry the cut tomato and minced onion till fragrant and add the instant rendang paste.
If the paste is too dry, add just a little water to mix it.
Transfer all to the pot.
Add 100 ml coconut milk into the pot. At this point can add some roasted coconut shreds (but I forgot to buy so omitted it). Cook on high for about two and half hours, not too long , otherwise the chicken and potatoes will break into pieces. Halfway through cooking, turn the chicken over and continue cooking, avoid keep opening the lid as it will affect the cooking time.
After two and half hour, the chicken rendang is ready and smell good, gravy formed at the botom of the pot (no water added, only coconut milk), goes well with rice.
Step by step on how to cook Rendang Chicken using the slow cooker.
Ingredients, 1 packet of instant Rendang Paste (available at supermarket), half chicken (cut into bigger pieces),tomato,onion,potatoes,100 ml coconut milk.
Placed the peeled and cut potatoes (dont cut too small pieces) at the bottom of the pot.
Brown the chicken parts on both sides (so chicken will not be too wet from all the washing-do wash the chicken with salt rubbed all over to remove any chicken smell).
Transfer the chicken to the pot.
Stir fry the cut tomato and minced onion till fragrant and add the instant rendang paste.
If the paste is too dry, add just a little water to mix it.
Transfer all to the pot.
Add 100 ml coconut milk into the pot. At this point can add some roasted coconut shreds (but I forgot to buy so omitted it). Cook on high for about two and half hours, not too long , otherwise the chicken and potatoes will break into pieces. Halfway through cooking, turn the chicken over and continue cooking, avoid keep opening the lid as it will affect the cooking time.
After two and half hour, the chicken rendang is ready and smell good, gravy formed at the botom of the pot (no water added, only coconut milk), goes well with rice.
Step by step on how to cook Rendang Chicken using the slow cooker.
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