Rendang Ayam Perak (Malaysian Slow-Simmered Lemongrass & Toasted Coconut Chicken) – Authentic Malaysia Recipe

Ingredients for Rendang Ayam Perak (Malaysian Slow-Simmered Lemongrass & Toasted Coconut Chicken) (4 Servings)

• 1.25 lbs (or 2.5 cups) tender chicken thighs, prepped into bite-sized pieces
• 1.5 cups toasted grated coconut (kerisik), washed and trimmed
• 1 cup steamed rice
• 1 medium onion and 3 cloves garlic, finely minced with lemongrass
• 1.5 tbsp traditional Malaysia seasoning (galangal, turmeric leaves/zest, kaffir lime, cinnamon, star anise, coconut milk)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown tender chicken thighs for 5 minutes.
2. Add minced onion, garlic, lemongrass, and galangal, turmeric leaves/zest, kaffir lime, cinnamon, star anise, coconut milk, stirring for 2 minutes until deeply aromatic.
3. Add toasted grated coconut (kerisik) and pour in the braising liquid; bring to a lively simmer.
4. Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
5. Stir in steamed rice right before serving warm.