🇮🇩 Indonesia · Food
Ayam Pop
By eatmundo · August 4, 2026
🇮🇩 IDA classic Padang-style dish featuring pale, succulent chicken simmered in coconut milk and spices. It is renowned for its tender texture and delicate, aromatic flavor profile.
Ingredients
check them off as you prepareHow to Make It
- 1
In a food processor, blend the shallots, garlic, candlenuts, galangal, and turmeric into a fine, smooth spice paste.
- 2
Heat 1 tbsp of oil in a deep pot over medium heat and sauté the spice paste until it is incredibly fragrant, about 3 minutes.
- 3
Add the chicken pieces and bruised lemongrass stalks, stirring for 2 minutes to coat every piece thoroughly in the aromatics.
- 4
Pour in the coconut milk, ensuring the chicken is submerged, then season with 1 tsp of salt.
- 5
Bring the liquid to a very gentle simmer; do not let it boil vigorously as this can cause the coconut milk to curdle.
- 6
Cook covered for 45 minutes, turning the chicken occasionally to ensure even cooking and color.
- 7
Carefully remove the chicken pieces, which should be pale and tender, and place them on a tray to air dry for 5 minutes.
- 8
Heat the remaining 2 tbsp of oil in a frying pan and flash-fry the chicken for only 30 seconds per side to seal it, then serve.
Frequently Asked Questions
Why is the chicken pale?+
The dish is poached in coconut milk and aromatics without frying until the very final step, preserving its signature soft, light color.
Can I use macadamia nuts?+
Yes, if you cannot find candlenuts, macadamia nuts are the closest substitute as they provide the same creamy richness to the sauce.
How long should I fry the chicken?+
Only flash-fry for 30 seconds to maintain the tenderness; over-frying will ruin the specific, signature texture of Ayam Pop.
What is the best way to serve this?+
Serve it warm with steamed white rice and a spicy sambal on the side, as the mild chicken balances the heat well.
🇮🇩 ID
