Entree: Indonesia – Padang / Minangkabau – Ayam Pop (Padang-style boiled then lightly fried spiced chicken)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Additional 30 min

Total 1 hr 5 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 whole chicken, cut into 8 pieces, approx. 3.5 lb (1.6 kg)
- 1 tbsp (8 g) ground turmeric
- 6 shallots, peeled (approx. 3.5 oz (100 g))
- 4 cloves garlic (approx. 0.42 oz (12 g))
- 2-inch (5 cm) piece galangal, bruised
- 2 stalks lemongrass, bruised
- 3 kaffir lime leaves
- 1 tsp (5 g) salt
- 1 tsp (4 g) sugar
- 4 cups (960 ml) water
- 2 cups (480 ml) coconut oil or neutral oil for frying
- For sambal lado (green chili sambal):
  - 8 green chilies, stemmed (approx. 2 oz (60 g))
  - 2 shallots (approx. 1 oz (30 g))
  - 1 tsp (5 ml) lime juice
  - 1/2 tsp (3 g) salt
  - 1 tbsp (15 ml) vegetable oil

Show original ingredient measurements

- 1 whole chicken, cut into 8 pieces, approx. 3.5 lb (1.6 kg)
- 1 tbsp (8 g) ground turmeric
- 6 shallots, peeled (approx. 3.5 oz / 100 g)
- 4 cloves garlic (approx. 12 g)
- 2-inch (5 cm) piece galangal, bruised
- 2 stalks lemongrass, bruised
- 3 kaffir lime leaves
- 1 tsp (5 g) salt
- 1 tsp (4 g) sugar
- 4 cups (960 ml) water
- 2 cups (480 ml) coconut oil or neutral oil for frying
- For sambal lado (green chili sambal):
  - 8 green chilies, stemmed (approx. 2 oz / 60 g)
  - 2 shallots (approx. 1 oz / 30 g)
  - 1 tsp (5 ml) lime juice
  - 1/2 tsp (3 g) salt
  - 1 tbsp (15 ml) vegetable oil

Instructions

1. In a blender or mortar and pestle, combine 6 shallots and 4 cloves garlic with 1 tbsp (8 g) ground turmeric and a splash of water; grind to a coarse paste.
2. Rub the spice paste over the chicken pieces, then sprinkle with 1 tsp (5 g) salt and 1 tsp (4 g) sugar. Let marinate 20–30 minutes if time allows.
3. In a large pot, bring 4 cups (960 ml) water to a gentle simmer. Add the bruised galangal, bruised lemongrass, kaffir lime leaves, and any remaining spice paste. Add the chicken pieces, reduce heat to maintain a gentle simmer, and poach until cooked through and tender, about 20–25 minutes.
4. Remove chicken from the poaching liquid and drain well; pat pieces dry with paper towels to remove surface moisture.
5. Heat 2 cups (480 ml) coconut oil in a deep pan or wok to about 350°F (175°C). Fry the chicken briefly, 1–2 minutes per side, just until the skin takes on a pale golden hue and becomes slightly crisp. Do not overbrown; Ayam Pop is characteristically light in color. Drain on paper towels.
6. Meanwhile make sambal: roughly chop 8 green chilies and 2 shallots and pulse coarsely in a blender. Heat 1 tbsp (15 ml) vegetable oil in a small pan and sauté the paste briefly until fragrant, 1–2 minutes. Remove from heat, stir in 1 tsp (5 ml) lime juice and 1/2 tsp (3 g) salt; adjust to taste.
7. Serve Ayam Pop hot with steamed rice and the sambal on the side.