[This recipe is one of our NINE Favourite Recipes of 2020. Check out the post here].
This is another one of Max’s favorite Nasi Padang dishes.
While the dish may look simple – the chicken is actually very tasty as it is marinated in spices, then pressure cooked in coconut water(!) with galangal, lemongrass and ginger.
The drumstick is then finished on the pan for some caramelisation.
This results in tender, sweet and tasty drumsticks – as it had absorbed the sweetness of coconut water and spices.
The ayam pop is served with Max’s simple sambal ijo (which we made previously for the dendeng) but with an added cili padi.
Ming enjoyed it even more with the slightly more spicy kick!
If you haven’t had ayam pop before, we recommend Nasi Kapau in Chow Kit (see our Instagram post here – blog entry to come). The chicken there is super flavourful and tender, albeit on the saltier side. And the sambal served with it is super yummy! Also try it at Puti Bungsu Batam off Jalan Yap Kwan Seng.
Mrinade chicken 
Sambal ijo ingredients 
Smash ’em up! 
Preparing the aromatics 
Pressure cook chicken with aromatics 
Pressure cook for 15 mins 
Pressure cooking done! 
Pan-fry to brown chicken 
Ayam pop with sambal ijo
Ayam pop [Pressure cooker recipe]
Course: Lunch, DinnerCuisine: IndonesianDifficulty: Easy4
servings20
minutes20
minutesPressure cooker recipe for tender and flavourful chicken cooked in coconut juice and spices.
Ingredients
4 chicken drumsticks
600ml coconut water
3 tsp salt
- Chicken marinade
3 candlenuts (buah keras)
6 garlic cloves
3 shallots
2 tbsp salt
- Aromatics
1 lemongrass stalk, cut into 2-inch length
1-inch ginger, cut roughly
1-inch galangal, cut roughly
3 bay leaves
- Sambal ijo
2 green chillis, cut roughly
1 cili padi, cut
6 shallots, cut
cooking oil
2-3 tsp salt, or to taste
Directions
- Marinade chicken
- Put all the “chicken marinade” ingredients in a food processor to make paste. Add some water if necessary.
- Marinade the chicken with the paste. Set aside.
- Make sambal ijo
- Use a pestle and mortar to roughly mash the cut green chillies, cili padi and shallots.
- Heat oil in pan and fry these ingredients until fragrant. You may add some of the “chicken marinade” paste if you like. Season with salt to taste. Set aside.
- Pressure cook chicken
- Place chicken pieces in pressure cooker and add coconut water (about 600ml or until chicken pieces are fully submerged).
- Seal and pressure cook for 15 minutes. Release pressure manually when ready (as we do not want to overcook the chicken). Remove chicken from pressure cooker.
- Pan fry chicken
- Heat up oil in pan to medium high heat. Pan-fry chicken to “brown” them.
- Serve with sambal ijo. Enjoy!
