Chicken Rendang Burger
Rendang, or burger? Why not both?
Total Time:
1 hour
1 hour
Prep: -
Cook: -
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Ingredients
Serves 1Chicken Rendang Burger
| Cheddar | 4 slices |
|---|---|
| Baby Rocket | Handful |
| Jalapeno, chopped | 1 |
| Brioche Burger Buns, split and lightly toasted | 4 |
| Rendang: Chicken Fillet | 500g |
| Cooking Oil | 3 tbsp |
| Lemongrass, white part only, pounded and cut into strips | 1 |
| Coconut Milk | 1 cup |
| Kaffir Lime Leaves, thinly sliced | 2 |
| Turmeric Leaf, thinly sliced | 1 |
| To Blend: Chopped Garlic | 3 cloves |
| Red Onions | 150g |
| Ginger | 30g |
| Galangal | 10g |
| Fresh Turmeric | 20g |
| Chilli Paste | 2 tbsp |
| Sugar | 1 tbsp |
| Salt | Pinchful |
Method
Chicken Rendang Burger
- STEPHeat up the vegetable oil in a wok, sauté the blended ingredients (rendang paste) over low heat until aromatic.
- STEPAdd the chicken and lemongrass, stir to combine well with the spices. Add the coconut milk, and simmer on medium heat, stirring frequently until the chicken is almost cooked.
- STEPAdd the kaffir lime leaves, turmeric leaf, stir to blend well with the chicken and slowly simmer for 30 minutes or until the chicken is tender and the liquid has dried up. Add sugar and salt to taste.
- STEPStack chicken rendang, cheese, jalapeño, and more rocket on top of bottom buns. Close sandwiches with top buns.
Remember to slice the leaves thinly for the aromatic smell.
