Entree: Indonesia – Sumatra – Ayam Pop (Pale, lightly boiled and briefly fried Sumatran chicken seasoned with aromatics and served with spicy sambal)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 10 min

Additional 30 min

Total 1 hr 5 min

Ingredients

- 1 whole chicken, cut into 8 pieces, approx. 3 lb (1.4 kg)
- 8 cloves garlic, peeled
- 6 shallots, peeled
- 1 1/2 inch (4 cm) fresh turmeric root, smashed (or 1 tsp (2 g) ground turmeric)
- 2 inch (5 cm) galangal, smashed
- 1 inch (2.5 cm) fresh ginger, smashed
- 2 stalks lemongrass, bruised
- 4 kaffir lime leaves, torn
- 1 tbsp (15 ml) salt
- 1 tsp (4 g) palm sugar or brown sugar
- 6 cups (1.4 L) water
- 2 cups (480 ml) neutral oil for shallow/deep frying
- 1 lime, cut into wedges (for serving)
Sambal (Ayam Pop accompaniment)
- 6 bird’s eye chiles (or 4 long green chilies for less heat)
- 3 shallots
- 2 cloves garlic
- 1/2 tsp (2.5 g) salt
- 1/2 tsp (2 g) palm sugar or brown sugar
- 1 tsp (5 ml) tamarind water or 1 tsp (5 ml) lime juice
- 1 tbsp (15 ml) vegetable oil, warmed

Instructions

1. Prepare aromatics: pound or finely chop garlic, shallots, turmeric (or measure ground), galangal, ginger, and bruised lemongrass.
2. Make poaching liquid: in a large pot combine water, smashed aromatics, kaffir lime leaves, salt, and sugar. Bring to a simmer over medium heat.
3. Poach chicken: add the chicken pieces to the simmering liquid, reduce heat to low, cover, and poach gently until meat is cooked through and tender, about 25–30 minutes. Skim any foam.
4. Cool and drain: remove chicken from the broth and let cool enough to handle; pat dry thoroughly with paper towels to remove surface moisture.
5. Heat oil: in a wide skillet or small wok, heat oil to about 350°F (175°C) for shallow/deep frying. There should be enough oil to come halfway up the chicken pieces.
6. Quick-fry chicken: fry the poached chicken pieces briefly, 1–2 minutes per side, just until the surface takes on a faint golden hue; do not overbrown. Drain on a rack or paper towels.
7. Make sambal: in a mortar and pestle or small food processor, pound or pulse chiles, shallots, garlic, salt, and sugar to a coarse paste. Stir in tamarind water or lime juice and the warmed oil to finish.
8. Serve: arrange chicken on a platter, serve hot with sambal and lime wedges. The remaining poaching broth can be reserved for soup or discarded.