Rendang Ceker Ayam - in seasoned coconut milk braised chicken

Ingredients

• 20chicken feet
• 300 mlthick coconut milk
• 50 ggrated coconut, roasted
• 1turmeric leaf
• 2kaffir lime leaves
• 2Indonesian bay leaves (salam)
• 1asam kandis
• 1 tbsppalm sugar
• 4red chillies
• 3shallots
• 4 clovesgarlic
• 6candlenuts
• 3 cmgalangal

Instructions

1. 1

   Clean the feet

   Clean the chicken feet and remove the nails.

2. 2

   Make the spice paste

   Pound or grind the chillies, shallots, garlic, candlenuts and galangal into a paste.

3. 3

   Start the braise

   Put the chicken feet in a pan with the spice paste, turmeric leaf, kaffir lime leaves, salam leaves, asam kandis and palm sugar. Cook over medium heat until the chicken releases its moisture.

4. 4

   Add coconut milk

   Pour in the coconut milk and cook until the chicken is done and the sauce has thickened.

5. 5

   Finish the sauce

   Stir in the roasted grated coconut and continue cooking until the oil separates. Serve.

What is rendang ceker ayam?

Rendang ceker ayam is an Indonesian chicken-foot dish cooked with aromatics and coconut milk until the meat is tender and the sauce concentrated. Rendang is associated with Indonesian cooking, particularly Minangkabau cuisine, and is known for its slow cooking and deeply seasoned coconut base.

This version combines a freshly ground spice paste with fragrant leaves, sour asam kandis and roasted coconut. The final addition of coconut gives the sauce extra texture and a toasted note.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The chicken feet provide protein, while the coconut milk and grated coconut contribute most of the fat; the palm sugar adds some carbohydrate. Serve with rice and a generous portion of vegetables for a more balanced plate.

The spice paste

Chillies, shallots, garlic, candlenuts and galangal make up the paste. Pound or grind them thoroughly so they cook evenly and coat the chicken feet rather than leaving large pieces of raw aromatics.

Candlenuts help give the sauce body, while galangal brings a sharp, earthy aroma. If using a grinder, scrape down the sides as needed to make a consistent paste.

Fragrant leaves and sourness

Leaf aromatics: turmeric leaf, kaffir lime leaves and salam leaves add layered fragrance as the chicken cooks. Keep them in the pan during the braise so their flavours can infuse the sauce.

Sour balance: asam kandis offsets the richness of the coconut milk. It is a distinct ingredient, so avoid substituting a different souring agent unless you are happy to change the flavour.

Cooking the chicken feet

The feet first cook with the spice paste until they release moisture, before the coconut milk is added. This lets the paste warm through and cling to the chicken before the sauce begins to reduce.

Chicken feet are done when they are tender rather than rubbery. The recipe gives no exact cooking time for this stage, so use tenderness and the sauce’s thickness as your cues.

Getting the sauce right

Keep the pan at medium heat and stir from time to time as the coconut milk reduces. Once the sauce has thickened, mix in the roasted grated coconut and continue cooking until oil separates from the mixture.

The finished sauce should be concentrated and cling to the chicken feet, not remain thin and milky. Watch closely towards the end, when a reduced coconut sauce can catch on the bottom of the pan.

Serving the rendang

Serve the dish hot, with plain rice to soak up the spiced coconut sauce. Steamed vegetables or a fresh, crisp side can bring contrast to the rich, tender chicken feet.

Because the sauce is bold, keep accompanying dishes simply seasoned. A spoonful of the sauce over rice helps distribute its flavour through the meal.

Recipe notes & tips

• Remove the nails while cleaning the chicken feet.
• Grind the spice paste until it is as even as you can make it.
• Keep the heat at medium so the coconut sauce reduces steadily.
• Stir more often as the sauce thickens to help prevent it catching.
• Add the roasted grated coconut only after the sauce has thickened.

Variations

• Adjust the heat: use fewer red chillies for a milder paste.
• More citrus aroma: bruise the kaffir lime leaves before adding them.
• Extra toasted flavour: roast the grated coconut until fragrant before mixing it in.
• Serve with rice: add plain rice on the side to take up the sauce.

Common mistakes to avoid

• Leaving the nails on: remove them during cleaning before cooking.
• Coarse spice paste: pound or grind the ingredients until evenly combined.
• Adding coconut milk too early: first cook the chicken with the paste until moisture is released.
• Reducing too quickly: keep the heat at medium and stir as the sauce thickens.
• Adding the coconut at the start: stir in the roasted grated coconut after the sauce has thickened.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a pan until piping hot, adding a small splash of water if the sauce has become too thick.

Frequently asked questions