Ayam Pop by @chefamirgani

40 min
Medium

4 servings

🍗

500 g

Chicken

🧄

11 g

Garlic

🍋

2 stalks

Lemongrass

🍃

4

Kaffir Lime Leaves

🌿

5 cm

Ginger

🥥

500 ml

Coconut Water

🥥

120 ml

Coconut Milk

🧂

2.5 ml

White Pepper

🍗

10 ml

Chicken Powder

🍬

10 ml

Brown Sugar

🧂

13 ml

Salt

🍅

1 medium

Tomato

🌶️

7

Red Curly Chili

🌶️

10

Bird's Eye Chili

🧅

8

Shallots

🧄

6 cloves

Garlic

🍗

2

Chicken Poaching Liquid

🥥

1 tbsp

Coconut Milk

🍗

1 tsp

Chicken Powder

🛢️

30 ml

Cooking Oil

Preparation Steps

  1. Step 1/16

    Lightly crush 5 cloves of garlic, 2 lemongrass stalks, and the 2-inch piece of ginger.

    garlic
    lemongrass
    ginger
    🔪chef's knife
    🪵cutting board

  2. Step 2/16

    Place the chicken in a pot with the crushed garlic, lemongrass, kaffir lime leaves, and ginger.

    chicken
    garlic
    lemongrass
    kaffir lime leaves
    ginger

  3. Step 3/16

    Pour 500 ml coconut water and 100 ml coconut milk over the chicken.

    coconut water
    coconut milk
    🥄measuring jug

  4. Step 4/16

    Season the chicken broth with white pepper, 1 teaspoon chicken powder, brown sugar, and 2 teaspoons salt.

    white pepper
    chicken powder
    brown sugar
    salt
    🥄measuring spoons

  5. Step 5/16

    Bring the chicken to a gentle boil, then simmer it for 15 minutes until tender.

    chicken

  6. Step 6/16

    Remove the cooked chicken from the poaching liquid and reserve 2 tablespoons of the liquid for the sambal.

    chicken
    🥄tongs
    🥄measuring spoons

  7. Step 7/16

    Chop the tomato, red curly chilies, bird's eye chilies, 6 cloves of garlic, and shallots into small pieces.

    tomato
    red curly chilies
    bird's eye chilies
    garlic
    shallots
    🔪chef's knife
    🪵cutting board

  8. Step 8/16

    Heat the cooking oil in a pan and sauté the chopped sambal ingredients until fragrant and lightly browned.

    cooking oil
    tomato
    red curly chilies
    bird's eye chilies
    garlic
    shallots

  9. Step 9/16

    Add 2 tablespoons reserved chicken poaching liquid and cook until the sambal vegetables are soft.

    tomato
    red curly chilies
    bird's eye chilies
    garlic
    shallots
    🥄measuring spoons

  10. Step 10/16

    Blend the cooked sambal with 1 tablespoon coconut milk and 1 teaspoon chicken powder until smooth.

    coconut milk
    chicken powder
    🥄measuring spoons

  11. Step 11/16

    Strain the blended sambal through a fine-mesh strainer for a silky smooth red sauce.

    🧺fine-mesh strainer

  12. Step 12/16

    Reduce the remaining chicken poaching liquid over medium heat until thickened.

  13. Step 13/16

    Stir the remaining coconut milk and 1/2 teaspoon salt into the reduced chicken sauce.

    coconut milk
    salt
    🥄measuring spoons

  14. Step 14/16

    Fry the poached chicken in hot oil for about 1 minute until the exterior is lightly crisp.

    chicken
    cooking oil
    🥄tongs

  15. Step 15/16

    Plate the fried chicken and spoon over the reduced chicken sauce.

    chicken
    ✨serving plate

  16. Step 16/16

    Serve the Ayam Pop with the smooth red sambal, preferably alongside hot steamed rice.

    ✨serving plate

Composition

Ingredients

Types

Meat, Vegetables, Aromatics, Herbs, Beverages, Dairy Alternatives, Spices, Seasonings, Sweeteners, Fats and Oils

Ingredients

Chicken, Garlic, Lemongrass, Kaffir lime leaves, Ginger, Coconut water, Coconut milk, White pepper, Chicken powder, Brown sugar, Salt, Tomato, Red curly chili, Bird's eye chili, Shallots, Chicken poaching liquid, Cooking oil

Allergens

Coconut, Soy, Wheat

Dietetics

Dietary regimen

High protein, Dairy-free, Gluten-free

Calories

390 kcal

Macro nutrients

Protein: 31g, Carbohydrates: 16g, Fat: 22g, Fiber: 3g

Nutritional Information

Minerals

Sodium: 1260mg, Potassium: 620mg, Iron: 2.1mg

Vitamins

Vitamin C: 38mg, Vitamin B6: 0.6mg, Vitamin B12: 0.5µg

Preparation

Time Information

Preparation

20 minutes

Cooking

20 minutes

Overall

40 minutes

Difficulty

Level

Medium (2/4)

Steps

16 steps

Equipments

Utensils

chef's knife, cutting board, measuring spoons, measuring jug, fine-mesh strainer, tongs, serving plate

Appliances

Stove, Blender

Type

Type

Type Of Dish

Main Course, Chicken Dish

Occasions

Lunch, Dinner, Family Meal

Origin

Source

Platform

instagram

Original Creator

@chefamirgani

Origin

Cuisine

Indonesian

Geographic

Indonesia, Padang, West Sumatra

Various

Aspect

Texture

Tender, Juicy, Silky, Lightly crisp

Flavors

Savory, Spicy, Aromatic, Creamy, Sweet, Citrusy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 1 hour in hot weather), fridge : 3 days (Store chicken and sambal in airtight containers,Cool food before refrigerating,Reheat chicken until piping hot), freezer : 2 months (Freeze chicken and sambal separately in airtight containers,Thaw overnight in the refrigerator)