Try the Ayam Pop recipe! This Indonesian chicken recipe features succulent chicken boiled in coconut water, served with rich coconut gravy and homemade sambal chili sauce. A must-have dish in a Padang restaurant! Unique, looks pale and innocently white, but it is ultimately cooked, mild, light in color, yet flavorful! Let’s get cooking!
Boiled Chicken 1. Place all the ingredients to a fry pan, stir until just combined then cover with a lid. 2. Cook over medium heat for an hour.
Sambal 1. Place red curly chilli, shallots, garlic, tomato and cooking oil to a measuring glass then crush it with a hand blender until smooth. 2. Pour it to a pan then add lime leaves and shrimp paste and cook over medium heat until the oil is separated from the spice mixture , that’s mean the spice mixture is cooked. 3. Add coconut cream, salt, chicken stock powder, sugar, ketchup, and water, stir until well combined then turn off the heat.
Sauce 1. Mix coconut cream and flour, stir until no lumps. 2. After an hour, remove the chicken from the pan then add coconut cream mixture to the left over boiled water then cook until thicken. 3. Serve ayam pop with rice and sambal. Enjoy!