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Quaker Chicken Rendang

Chicken Rendang is a very delicious Malaysian cooking.


  • 50 g Quaker instant oats
  • 15 dried chillies, cut into 2 cm lengths and soaked in hot water till softened
  • 10 shallots, sliced
  • 4 cloves garlic, sliced
  • 2 cm ginger, sliced
  • 2 cm galangal, sliced
  • 1 cm turmeric root, sliced
  • 2 stalks lemon grass, sliced
  • 250 ml thick coconut milk
  • 1 tsp salt
  • 1 tsp sugar
  • 750 g chicken, skinned and cut into 6 cm pieces
  • 1 turmeric leaf, thinly sliced
  • 2 kaffir lime leaves, torn into pieces


  • Place oats in a wok and "dry fry" over low heat until lightly-coloured – about 10 minutes. Cool 5 minutes before whizzing in small food processor to make fine crumbs. Set aside.
  • Rinse chillies and place in an electric blender with the shallots, garlic, ginger, galangal, turmeric and lemon grass. Add just enough water to allow blades to work. Whiz to a fine paste.
  • Place paste, coconut milk, salt and sugar in a wok and bring to the boil. Add chicken pieces and cook on medium heat until chicken is tender and gravy has thickened – about 30 minutes. Add toasted Quaker oat crumbs, turmeric and kaffir lime. Continue cooking and stirring until quite dry. Taste and adjust seasonings if necessary.
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