Indonesian Delight: Ayam Pop & Sambalnya (Pop Chicken with Chili Sauce)
Ingredients:
- 3 small chickens, quartered
- Spice Paste:
- 7 shallots
- 5 cloves garlic
- 5 candlenuts, toasted
- 1/2 cm ginger
- 1 stalk lemongrass, bruised
- 1 tbsp ground galangal
- 3 kaffir lime leaves
- 3 bay leaves
- Salt and sugar to taste
- Coconut water as needed
- For the Chili Sauce:
- 10 curly red chilies
- 5 shallots
- 2 tomatoes
- Salt and sugar to taste
- Optional: stinky beans (pete), if desired
- Vegetable oil for sautéing
Instructions:
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Prepare the Spice Paste:
- Grind shallots, garlic, candlenuts, and ginger into a smooth paste.
- Heat some oil in a pan, sauté the spice paste until fragrant. Add galangal, lemongrass, kaffir lime leaves, and bay leaves. Stir well.
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Cook the Chicken:
- Add coconut water to the spice mixture. Stir to combine.
- Add chicken pieces, season with salt and sugar. Cook until the liquid reduces and the chicken is cooked through, flipping occasionally.
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Make the Chili Sauce:
- Blend curly red chilies, shallots, and tomatoes into a paste.
- Heat oil in a pan, sauté the chili paste until cooked. Add stinky beans (pete) if using. Season with salt and sugar. Adjust seasoning to taste.
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Serve:
- Serve the Ayam Pop (Pop Chicken) hot with the prepared chili sauce on the side. Enjoy this flavorful Indonesian dish!
This recipe for Ayam Pop & Sambalnya combines tender chicken cooked in aromatic spices with a zesty chili sauce, creating a delightful meal that’s perfect for any occasion.
