Chicken Rendang with Coconut Rice

the amount listed will serve 4

Ingredients

• 1 package chicken legs (6)
• 1 package chicken thighs (6)
• 2 cups rice (I used jasmine this time around)
• 4 cups coconut milk I used this one
• 1 cup dried coconut shavings
• 2 tsp sugar
• 4 small onions, finely chopped
• 4 garlic cloves, chopped
• 1 inch of ginger root, peeled and sliced
• 2 stalks lemon grass
• 1 14 oz can of coconut milk (for the chicken, you'll still need the 4 cups for the rice as well as this)
• 5 tsp peanut oil
• if you have access to it, 1 inch of galanga root, peeled and sliced
• 3 tsp chili powder
• 1 tsp salt
• chives and cilantro for garnish

Cooking

1. sprinkle and rub sugar all over the chicken and let stand in fridge for 1 hour. in a wok or large frying pan, add the dried coconut shavings and dry-fry on medium to low heat, constantly stirring until golden brown. place fried coconut in food processor and process until a oily paste. place in a bowl and set aside.
2. add onions, garlic and ginger to food processor. remove the lower root part of the lemon grass, chop and add to the processor with the galangal. process to a fine paste.
3. heat oil in wok or large frying pan, and fry the onion mixture for a few minutes on medium-high heat. reduce heat and stir in chili powder and cook for 2 - 3 minutes, stirring the whole time. add 1/2 cup coconut milk and salt.
4. as soon as the mixture starts to bubble, add in the chicken, turning them until they're completely covered. pour in the reaming can of coconut milk, stirring constantly to prevent curdling. take the top of the lemon grass stalks and add to the wok or pan. cover and cook on medium-low heat for 45 - 50 minutes, or until chicken is tender.
5. while chicken is cooking, in another pot, add in the rinsed and drained rice. set to high heat and add in a bit of alt and sugar and stir together. once the rice starts to sizzle, pour in the 4 cups of coconut milk and stir. bring to a boil, reduce heat, cover and let simmer for 10 - 15 minutes, or until rice is cooked and has absorbed all the coconut milk.
6. just before serving, stir in the coconut paste to the chicken. turn heat up to a boil and cook for 5 minutes. to serve, place chicken on a plate and add chive/cilantro garnish. scoop rice into a small round rice bowl. pack down with your hand or a wooden spoon. flip bowl upside down on plate next to chicken and tap the bottom (now the top) of the bowl and remove to have the rice taking the form of the bowl.

bon appetit