Nasi Padang Ayam Pop (Padang-Style Rice with Poached Fried Chicken)
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The Tale of Nasi Padang Ayam Pop (Padang-Style Rice with Poached Fried Chicken)
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Nasi Padang comes from the Minangkabau people of Padang, West Sumatra, whose restaurants traditionally display dozens of dishes at once so diners can choose exactly what they want. Minangkabau migrants, following their long merantau tradition of traveling to build a livelihood, carried nasi Padang restaurants across Indonesia.
Ingredients
Scale:· 4 servings
- 4 chicken quarters
- 4 cloves garlic
- 1-inch piece ginger
- 2 cups coconut water
- 2 bay leaves
- 2 lemongrass stalks, bruised
- Oil, for shallow-frying
- 4 cups steamed rice
- 2 tomatoes, sliced
- 1 cucumber, sliced
- Sambal hijau (green chili sambal), for serving
- Cassava leaves or greens, boiled, for serving
Instructions
- 1Blend garlic and ginger into a paste and rub over the chicken quarters.
- 2Poach the chicken in coconut water with bay leaves and lemongrass for about 25 minutes until tender.
- 3Remove the chicken and pat dry, reserving the poaching liquid for another use.
- 4Shallow-fry the poached chicken in hot oil for 2-3 minutes per side until lightly golden but still pale compared to regular fried chicken.
- 5Serve the chicken over steamed rice with sliced tomato, cucumber, and boiled greens.
- 6Spoon green chili sambal generously over the top before serving.
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