Soak the Dried red chilies in hot water for 15–20 minutes to soften, then drain.
Make the spice paste: in a blender or mortar, combine the softened chilies with the Shallots, Garlic, Galangal, Ginger, Fresh turmeric, a stalk of Lemongrass (white part only), and the Candlenuts; grind to a smooth paste, adding a splash of water if needed.
Heat 2–3 tablespoons of Cooking oil in a wide heavy-based pot over medium heat and fry the paste, stirring constantly, until it is fragrant and the oil begins to separate, about 8–10 minutes.
Add the Bone-in chicken pieces to the pot and turn to coat them in the paste; brown the chicken on all sides for 5–7 minutes.
Pour in the Coconut milk and 1/2 cup of Water to start, stir to combine, and bring to a gentle simmer.
Tuck in several Kaffir lime leaves, a Turmeric leaf (if available), the remaining bruised stalk of Lemongrass, and a few slices of Asam keping.
Season with a tablespoon of grated or chopped Palm sugar (gula Melaka) and a good pinch of Salt; taste after 10–15 minutes and adjust sweetness or saltiness as needed.
Reduce heat to low and simmer uncovered, stirring occasionally, until the chicken is tender and the sauce has thickened and darkened, 45–60 minutes. Add small splashes of Water if it reduces too quickly before the chicken is cooked through.
Stir in the Kerisik (toasted grated coconut) during the last 10–15 minutes of cooking to thicken the sauce and add a toasty, nutty depth; continue to cook until the oil separates and the sauce clings to the chicken.
Remove and discard the tougher lime leaf stems before serving. Serve the Rendang Ayam hot with steamed rice and garnish with extra fried shallots or a wedge of lime if desired.
