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Ayam pop, a chicken dish cooked in coconut water and then fried.

Ayam pop, chicken cooked in coconut water then fried

Main dishes

Padang’s specialty: farm-raised chicken cooked in coconut water with a spice paste and lemongrass, then briefly fried to maintain a pale skin.

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Recipe from Serigalakampus, adapted by Recette de cuisine · · updated on

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“Pop” chicken is a traditional dish from Western Sumatra. The distinctive feature of this dish is the white color of the meat after being boiled in coconut water and seasoned with various spices. Served with rice, sambal lado (chili peppers), and boiled cassava leaves, it is a culinary delight.

Ingredients and directions

  • Prep time15 min
  • Cook time20 min
  • Total35 min
  • DifficultyMedium
  • Cooking methodfrying

Ingredients

4 people
  • $0.28
  • $0.66
  • $0.27
  • $0.03

Directions

  1. Combine the shallots, garlic, bancoul walnuts, ginger, and galangal in a food processor to create a paste. ≈ 4 min
  2. Wash the chicken pieces, place them in a saucepan, and coat them with this batter. ≈ 2 min
  3. Add the coconut water, lemongrass, kombava leaves, and salt. ≈ 3 min
  4. Cook until the chicken is tender and fully coated in the sauce, then drain it.
  5. Fry it very briefly in hot oil, without letting the skin brown.
  6. Serve. ≈ 2 min

Equipment

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Before you start

Ingredients

  • 4 or 5 pieces of farm-raised chicken
  • 750 ml of coconut water
  • frying oil
  • 3 to 5 shallots
  • 2 to 4 cloves of garlic
  • 3 kemiri nuts
  • 1 stalk of lemongrass, crushed
  • 2 to 3 centimeters of ginger
  • 2 to 3 cm of galangal
  • 3 leaves of combava
  • salt

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