Ayam Pop
Ayam Pop
Ingredients
For Marination
- 1 kg chicken, skin removed
- 1 tablespoon salt
- 1 lime
For the Broth
- 3 garlic cloves
- 15 g ginger
- 10 g galangal
- 1 lemongrass
- 1 bay leaf
- 3 lime leaves
- 500 ml coconut water
- 1/4 teaspoon salt
- 1/4 teaspoon mushroom bouillon
- 1/4 teaspoon white pepper
- as needed water, for blending
For White Sauce
- from cooking the chicken chicken broth
- 2 tablespoons coconut cream
- 2 tablespoons cornstarch
For Frying
- as needed oil, for frying
Instructions
- 1
Place 1 kg of chicken with skin removed into a bowl. Add 1 tablespoon of salt and squeeze the juice from 1 lime over the chicken. Mix thoroughly with your hands to ensure the chicken is well coated.
⏱️ 5 min
- 2
Let the chicken marinate for at least 30 minutes.
- 3
While the chicken marinates, prepare the broth aromatics. Peel 3 garlic cloves, 15 g of ginger, and 10 g of galangal. Place the peeled garlic, ginger, and galangal into a blender. Add a small amount of water (enough to blend into a paste) and blend until a smooth paste is formed.
⏱️ 10 min
- 4
Bruise 1 stalk of lemongrass by smashing it. Tear 3 lime leaves to release their aroma.
⏱️ 5 min
- 5
Place the marinated chicken pieces into a pot. Add the blended garlic, ginger, and galangal paste to the pot. Add the bruised lemongrass, 1 bay leaf, and the torn 3 lime leaves.
⏱️ 5 min
- 6
Pour in 500 ml of coconut water. Season with 1/4 teaspoon of salt, 1/4 teaspoon of mushroom bouillon, and 1/4 teaspoon of white pepper. Mix all the ingredients in the pot well.
⏱️ 2 min
- 7
Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes.
⏱️ 20 min
- 8
After simmering, carefully remove the cooked chicken pieces from the pot and set them aside. Strain the remaining broth into a separate bowl. This broth will be used for the white sauce.
⏱️ 3 min
- 9
In a small bowl, combine 2 tablespoons of coconut cream and 2 tablespoons of cornstarch. Add a few spoonfuls of the strained chicken broth to the coconut cream and cornstarch mixture and mix until it forms a smooth paste.
⏱️ 5 min
- 10
Heat the remaining strained chicken broth in a saucepan. Once the broth is hot, slowly pour the cornstarch mixture into the saucepan while continuously stirring. Continue stirring until the sauce thickens to your desired consistency.
⏱️ 5 min
- 11
Heat oil in a pan until hot. Quickly dip each chicken piece into the hot oil and fry for approximately 10 seconds. The chicken should turn slightly golden.
⏱️ 5 min
- 12
Remove the fried chicken from the oil. Serve the Ayam Pop chicken immediately with the prepared white sauce, rice, and sambal (sambal tomat is a great option).
Kitchen Tools
Nutrition Facts (per serving)
Ayam Pop
For Marination
- 1 kg chicken, skin removed
- 1 tablespoon salt
- 1 lime
For the Broth
- 3 garlic cloves
- 15 g ginger
- 10 g galangal
- 1 lemongrass
- 1 bay leaf
- 3 lime leaves
- 500 ml coconut water
- 1/4 teaspoon salt
- 1/4 teaspoon mushroom bouillon
- 1/4 teaspoon white pepper
- as needed water, for blending
For White Sauce
- from cooking the chicken chicken broth
- 2 tablespoons coconut cream
- 2 tablespoons cornstarch
For Frying
- as needed oil, for frying
Instructions
- 1
Place 1 kg of chicken with skin removed into a bowl. Add 1 tablespoon of salt and squeeze the juice from 1 lime over the chicken. Mix thoroughly with your hands to ensure the chicken is well coated.
⏱️ 5 min - 2
Let the chicken marinate for at least 30 minutes.
- 3
While the chicken marinates, prepare the broth aromatics. Peel 3 garlic cloves, 15 g of ginger, and 10 g of galangal. Place the peeled garlic, ginger, and galangal into a blender. Add a small amount of water (enough to blend into a paste) and blend until a smooth paste is formed.
⏱️ 10 min - 4
Bruise 1 stalk of lemongrass by smashing it. Tear 3 lime leaves to release their aroma.
⏱️ 5 min - 5
Place the marinated chicken pieces into a pot. Add the blended garlic, ginger, and galangal paste to the pot. Add the bruised lemongrass, 1 bay leaf, and the torn 3 lime leaves.
⏱️ 5 min - 6
Pour in 500 ml of coconut water. Season with 1/4 teaspoon of salt, 1/4 teaspoon of mushroom bouillon, and 1/4 teaspoon of white pepper. Mix all the ingredients in the pot well.
⏱️ 2 min - 7
Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes.
⏱️ 20 min - 8
After simmering, carefully remove the cooked chicken pieces from the pot and set them aside. Strain the remaining broth into a separate bowl. This broth will be used for the white sauce.
⏱️ 3 min - 9
In a small bowl, combine 2 tablespoons of coconut cream and 2 tablespoons of cornstarch. Add a few spoonfuls of the strained chicken broth to the coconut cream and cornstarch mixture and mix until it forms a smooth paste.
⏱️ 5 min - 10
Heat the remaining strained chicken broth in a saucepan. Once the broth is hot, slowly pour the cornstarch mixture into the saucepan while continuously stirring. Continue stirring until the sauce thickens to your desired consistency.
⏱️ 5 min - 11
Heat oil in a pan until hot. Quickly dip each chicken piece into the hot oil and fry for approximately 10 seconds. The chicken should turn slightly golden.
⏱️ 5 min - 12
Remove the fried chicken from the oil. Serve the Ayam Pop chicken immediately with the prepared white sauce, rice, and sambal (sambal tomat is a great option).