FRIED CHICKEN POP - AYAM GORENG POP
Preparation time: 20 minutes
Cooking time: 40 minutes
Cooking time: 40 minutes
This fried chicken pop is one the padang’s food most favorite choice because it’s easy to make, fast and not too spicy. This fried chicken pop will serve best with tomato chili paste and steam casave leaves.
INGREDIENTS:
2 young chicken, cut into 8 pieces
1 tbsp kaffir lime juice
1 tsp salt
1 liter water, to boil
5 shallots, ground
3 cloves garlic, ground
3 salam leaves
Salt to taste
Oil to fry
TOMATO CHILI PASTE:
10 red hot chilies, discard the seeds
5 bird's eye chilies
5 shallots
3 tomatoes
250 ml water
salt to taste
sugar to taste
HOW TO MAKE:
1. Unskinned the chicken, then rub them with kaffir lime juice and salt. Marinate for about 30 minutes (put in refrigerator).
2. Boil the water, and bring chicken, shallots, garlic, and salam leaves into the pot until water reduced and the chicken is soft and tasty. Drain, and set aside.
3. Heat the oil in a wok, fry chicken just lightly, simmer and drain.
4. Tomato chili paste: boil red hot chili, shallot and tomato until soft. Drain and grind. Fry them with 3 tbsp oil from the fried chicken and add some water.
5. Add salt and sugar, mix well and stir until the paste has thickened and reduced. Put in a small bowl and serve with hot fried chicken pop.
