Ayam Pop (Popular Chicken)
- 14/09/2020
- by Melvin Widodo
Ayam Pop (popular chicken) is one of Padang (West Sumatra of Indonesia) cuisine. The unique taste comes from the broth of coconut water that boils the chicken until tender.
Ingredients
- A free-range chicken cut become 6 or 8 pieces (optional: remove the chicken skin)
- 500 ml of coconut water
- 3 cm ginger
- 2 cm galangal
- 5 kaffir lime leaves
- 5 bay leaves
- Salt for taste
- 3 tbsp cooking oil for stir fry
- Cooking oil for deep-fried
Ground ingredients
- 5 cloves of garlic
- 5 shallots
- ½ tsp brown sugar
- ½ tsp coriander
- ½ tsp white pepper
- 1 tsp salt
Sambal (Chilli Sauce) ingredients
- 8 cayenne chilies
- 3 bird-eye chilies
- 5 shallots
- 1 large tomato
- Salt to taste
- 50 ml of water
Steps
- Ground all ground ingredients become a paste
- Stir fry ground ingredients, kaffir limes and bay leaves with cooking oils in a big pot (that fit all chicken pieces) until fragrant.
- Add chicken into the big pot and stir fry until ground ingredients cover all chicken well.
- Add coconut water, ginger, galangal into the big pot.
- Boil the chicken until tender, add salt and boil again around 1-2 minutes.
- Take out the chicken from the big pot and dry it
- Pre-heat cooking oil for deep fry on another pan, deep fry chicken just for a while just for 1 minute (not until brown), just slight light brown.
Note:
- Ensure you dry because we would like to deep fry the chicken.
- Alternatively, instead of deep fry, put the chicken into the preheated (200) oven for 5 minutes, just to dry the chicken and have slightly light brown on the chicken.
Sambal
- Put all sambal ingredients (except water) into a food processor until all ingredients are combined and a little bit smooth.
- Transfer the mixture of sambal ingredients into a saucepan, and cooked it until boil.
Serving
- You may serve the chicken by putting the sauce on top of the chicken
- Or serve the sambal as a dipping sauce
- And serve with rice
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