Sous Vide Chicken Rendang

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Sous Vide Chicken Rendang

By Chef Clarence Chong

Stir up a hot pot of Chicken Rendang for your family and friends this Hari Raya!

Cuisine : Asian Course : Main  Skill Level : Novice

Prep : 10 mins Cook : 40 mins Ready in : 50 mins Serves : 4 servings


  • 1kg Chicken Leg (boneless)
  • 200g Lemongrass
  • 100g Onion
  • 50g Dried Chili
  • 100g Blue Ginger (galangal)
  • 50g Garlic
  • 2g Cardamon Pod
  • 2 Cloves
  • 10g Star Anise
  • Palm Sugar
  • Lime Leaves
  • Coconut Milk
  • 150ml Cooking Oil


  1. Grind the lemongrass, onion, dried chilli, blue ginger (galangal), and garlic together.
  2. Cut the chicken into pieces and then season with salt. Set aside.
  3. Fry the grinded paste in oil till fragrant.
  4. Add in the chicken, followed by the cardamom, cloves, star anise. Stir and mix well for 3 minutes.
  5. Dish up the chicken, cool down and set aside.
  6. Put the cooled chicken into the vacuum bag. Add in the coconut milk and melted palm sugar.
  7. Set the vacuum machine at 65 ºC and place in the vacuum pack for 1 hour.
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