Chicken rendanh

material:

 1 free-range chicken, cut into pieces according to taste

2 stalks lemongrass, crushed

3 bay leaves

1 piece turmeric leaves

4 pieces of lime leaves

3 tbsp roasted coconut

500ml thick coconut milk..( + 500ml thin coconut milk)

salt, sugar, mushroom cap to taste

spices ::

1 tsp cinnamon, fine

1/4 tsp cloves, finely ground

1 tsp cardamom, fine

1/4 teaspoon star anise, finely ground

1/4 tsp cumin

ground spices:

- 10 pieces of red bwg

-5 cloves of white bwg

-5 cm galangal

-3cm turmeric

-2cm ginger

- 10 pcs dried red chilies

method:

-hot oil, sauté ground spices together with lemongrass, lime leaves, bay leaves, turmeric leaves until fragrant.

-add spices, stir well.

-add the chicken and thin coconut milk, cook while stirring until it boils.

-add roasted coconut, salt, sugar, mushroom stock according to taste, adjust the taste.

-then pour in the thick coconut milk, cook until the chicken is soft and dry, until the oil comes out.

- lift, serve

Hopefully it's useful👌😋