Authentic Indonesian Rendang Chicken & Liver Stew

Rendang Ayam & Ati Ampela

Discover the rich and aromatic flavors of Rendang Ayam & Ati Ampela, a traditional Indonesian dish featuring chicken and chicken liver cooked in a deeply spiced coconut milk sauce. Perfect for a hearty meal, this recipe blends aromatic spices and fresh herbs to create a satisfying and flavorful dish.

Ingredients

• 1 whole chicken, cut into 12 pieces (for a lighter version, use 2 chicken pieces and 4 pieces of chicken liver)
• 1 liter coconut milk (adjust quantity as needed)
• 3/4 tablespoon sugar (or to taste)
• 1/2 teaspoon salt (or to taste)

For the Aromatics:

• 1 turmeric leaf
• 3 bay leaves
• 5 kaffir lime leaves
• 2 stalks lemongrass, bruised
• 2 star anise
• 2 cloves
• 2 cm cinnamon stick (or a pinch of ground cinnamon)

For the Spice Paste:

• 10 shallots
• 6 cloves garlic
• 100 grams curly red chilies (or 3 large red chilies / 1 tablespoon ground red chili)
• 3 candlenuts
• 1 tablespoon coriander seeds
• 1 teaspoon black pepper
• 1/4 teaspoon cumin seeds
• 1/4 teaspoon fennel seeds
• 1/4 nutmeg
• 2 cm ginger
• 2 cm turmeric
• 1 small piece of young galangal

Instructions

1. Prepare the Spice Paste:

   • Blend all the spice paste ingredients into a smooth mixture. If you prefer a coarser texture, you can use a mortar and pestle for grinding.

2. Cook the Aromatics:

   • Heat a large pot or wok over medium heat. Add a splash of oil and sauté the spice paste along with turmeric leaf, bay leaves, kaffir lime leaves, lemongrass, star anise, cloves, and cinnamon stick. Cook until the mixture becomes fragrant.

3. Add the Chicken:

   • Add the chicken pieces to the pot. Stir and cook until the chicken is browned on all sides.

4. Simmer with Coconut Milk:

   • Pour in the coconut milk, stirring well to combine with the spice mixture. Reduce the heat to low, and allow the chicken to simmer gently. Stir occasionally to prevent the coconut milk from curdling.

5. Prepare the Liver:

   • In a separate pot, boil the chicken liver with bay leaves until fully cooked. Drain and set aside.

6. Combine Ingredients:

   • Once the chicken is cooked and the sauce has thickened, add the cooked chicken liver to the pot. Season with sugar and salt to taste. Continue to cook on low heat until the sauce reduces and thickens to a rich, flavorful consistency (known as “kalio”). The rendang should be dark and caramelized.

7. Adjust and Serve:

   • Taste and adjust seasoning if needed. If the rendang appears too dry, add a bit of water to achieve your desired consistency. Once done, serve hot with steamed rice.

Notes:

• For a more intense flavor, consider pounding the ginger and galangal instead of blending.
• To enhance the richness of the rendang, you can add a splash of additional coconut milk if needed.
• This dish improves in flavor if allowed to rest for a few hours or overnight.

Enjoy this comforting and flavorful Rendang Ayam & Ati Ampela with your family and friends!