Ayam Pop

About this recipe

Ayam pop is a Padang chicken simmered in a white spice paste until tender, then fried only briefly so it stays pale.

Unlike deep-fried chicken, ayam pop is about soft meat and a generous spoon of green or red lado sambal.

At home, steam until cooked, then flash-fry. Stop before it turns deep brown.

Prep & cook time

• Prep20 minutes
• Cook40 minutes
• Total1 hour
• Servings4 servings
• LevelMedium

Tools you need

• Steamer or pot
• Wok
• Blender

Ingredients

• 800 g large chicken pieces
• 8 garlic cloves
• 4 shallots
• 2 cm ginger
• 1 teaspoon coriander
• 1 teaspoon salt
• 2 bay leaves
• 2 lemongrass stalks
• 300 ml water for simmering
• Oil for a brief fry

Directions

1. Blend garlic, shallots, ginger, coriander, and salt.
2. Simmer or steam the chicken with the paste, bay leaves, and lemongrass until tender (25–30 minutes).
3. Lift out and drain well.
4. Heat oil and fry the chicken briefly until the surface is just set but still pale.
5. Serve with lado sambal and rice.
6. Spoon a little simmer broth over the chicken if you like.

Kitchen tips

Serve with

• Steamed rice
• Green chili sambal
• Boiled cassava leaves
• Crackers

How to store

Simmered chicken keeps 2 days refrigerated. Flash-fry again before serving.

Common mistakes

• Frying too long until dark brown.
• Cutting the simmer short so the spice does not soak in.
• Serving without sambal so it tastes bland.