Slow-cooked chicken rendang with gentle spiced rice from Stirring Slowly: Recipes to Restore & Revive (page 140) by Georgina Hayden

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Notes about this recipe

  • Eat Your Books

    Can substitute vegetable oil for groundnut oil, and ginger for galangal.

  • raybun on January 09, 2017

    A really delicious dish! Worth hunting down galangal if you have the time (often in the freezer of Asian supermarkets). Requires quite a bit of attention at the end as there's a few seconds between evaporating the sauce and it catching but so worth it. Looking forward to leftovers.

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