Crispy Padang-Style Ayam Pop with Coconut and Spice

Ayam Pop ala Resto Padang

Ingredients:

• 1 whole chicken
• For the Spice Paste:
  • 7 shallots
  • 5 cloves garlic
  • 3 roasted candlenuts
• Other Ingredients:
  • 3 kaffir lime leaves
  • 2 bay leaves
  • 1 stalk lemongrass
  • 1-inch piece ginger
  • 1-inch piece galangal
  • Coconut water (enough to cover the chicken)
  • Salt to taste
  • Lime juice (for marinating)

Instructions:

1. Prepare the Chicken:

   • Clean the chicken thoroughly and rub it with lime juice and salt. Set aside to marinate for a few minutes.

2. Make the Spice Paste:

   • Blend shallots, garlic, and roasted candlenuts until smooth.

3. Cook the Chicken:

   • Heat a little oil in a large pan over medium heat. Add the blended spice paste and cook briefly until fragrant.
   • Add the marinated chicken to the pan and pour in enough coconut water to cover the chicken. Stir in salt to taste.
   • Add kaffir lime leaves, bay leaves, lemongrass, ginger, and galangal to the pan.
   • Simmer the chicken until tender and cooked through, allowing the flavors to meld and the liquid to reduce.

4. Fry the Chicken:

   • In a separate pan, heat oil over medium-high heat. Once hot, carefully add the chicken pieces and fry until golden and crispy. Remove and drain on paper towels.

5. Serve:

   • Serve the crispy Ayam Pop with your favorite sambal. For an authentic touch, try it with red sambal ala Resto Padang and add some pete (stinky beans) for extra flavor.

Enjoy this delightful Ayam Pop as a main dish, perfect for any meal of the day!