If you’re into fried chicken but want something a bit different, try Ayam Pop from West Sumatra. What makes it unique is its pale white color, not the usual golden brown of fried chicken. The secret? The chicken is first simmered with coconut water and garlic to infuse the flavors. Then, it’s briefly fried to get a bit of crisp on the outside while keeping it tender on the inside. The result? Juicy and delicious Ayam Pop that might just become your new favorite!
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Waktu : 30 menit
What you'll need...
- 1 kilogram chicken → remove the skin
- 5 shallots → finely ground
- 3 cloves garlic → finely ground
- 3 candlenuts → finely ground
- 3 cm ginger → finely ground
- 4 cm galangal → 3 cm sliced thinly, 1 cm finely ground
- 8 bay leaves → tear the edges to release more aroma
- 5 kaffir lime leaves → tear the edges to release more arom
- 1 stalk lemongrass → crush ½ and tie it, and finely grind the other ½
- 600 ml coconut water → taken from 1 whole coconut
- 1 teaspoon salt
- 1 teaspoon buillon powder (optional)
- As needed cooking oil
How to make...
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Line the pot with bay leaves, kaffir lime leaves, crushed lemongrass, and sliced galangal.
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Place the chicken on top, followed by the ground spices. Pour in the coconut water and add salt. Simmer the chicken over low heat until the liquid reduces. Stir occasionally.
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Once the liquid has reduced and the chicken is cooked, remove the chicken from the pot and drain it.
- Heat the oil until it is very hot, then fry the chicken for about 10 seconds on each side. Unlike regular fried chicken, Ayam Pop is only briefly fried to make it glossy.
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Serve the Ayam Pop with sambal and boiled cassava leaves.
Tips:
Don’t discard the remaining cooking liquid. You can use it to make sambal for the Ayam Pop or to cook cassava leaves to add more flavor.
Savor your perfectly glossy Ayam Pop—crispy on the outside and tender on the inside. It’s a tastilicious treat that’s sure to delight your taste buds. Bon appétit!