Скачать с ютуб Chicken Rendang Master Class with the Master Chef Sashi Chelliah | Cookd в хорошем качестве

Chicken Rendang Master Class with the Master Chef Sashi Chelliah | Cookd

Unleash your inner Chef with Sashi Chelliah's Chicken Rendang Masterclass! 🎓🍲 Learn the art of crafting the most exquisite Chicken Rendang from the Masterchef himself! Chicken Rendang Recipe: For the Rendang Paste: Shallots - 200 g Kashmiri Dry Red Chilli (soaked) - 4 nos Dry Red Chilli (soaked) - 20 g Galangal (diced) - 60g Fresh Turmeric (diced) - 20 g Ginger (diced) - 60 g Lemon Grass (diced) - 2 stalks Garlic - 4 cloves Water - ½ Cup Other Ingredients: Coconut (grated) - 50 g Coconut Oil - 4 tbsp Lemon Grass (bruised) - 2 nos Coconut Milk - 800 ml Palm Sugar / Gula Melaka - 50 g Salt - 1 ½ tsp Kaffir Lime Leaves (torn) - 3 leaves Boneless Chicken Thighs - 1 kg Instructions: 1.Soak the Kashmiri Dry Red Chilli and Regular Dry Red Chilli separately in hot water for 20 minutes. 2. In a mixer jar add all the ingredients for the paste and blend into a smooth paste and set aside. 3. In a pan add grated coconut and toast on medium heat for 3 minutes, or until the water evaporates and is lightly golden. Remove and set aside. 4. In the same pan pour coconut oil and the paste, cover and cook on a low-medium flame for 5 minutes or until all the water has evaporated. 5. Add the bruised lemon grass and cook for another 2-3 minutes on a low-medium flame. 6. Pour coconut milk, palm sugar, salt, toasted coconut and cook for 3 minutes on a medium flame. 7. Add the boneless skinless chicken thighs, kaffir lime leaves and cook for 10 minutes on a medium flame. Serve hot Drop your Feedbacks/Suggestions on our Facebook Page -   / cookdtv   Let's chat directly on Instagram -   / cookdtv   Download the Cookd App for free now from https://app.cookdtv.com/yv. From Step-by-step cooking videos to smart shopping lists, everything you need at one place.