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How to Cook Pop Chicken, typical of Bukittinggi, West Sumatra

"Pop Chicken, typical of Bukittinggi, West Sumatra.Popo Chicken, typical of Bukittinggi, West SumateraIngredients :Hale seasoning: Sambal Ingredients:."

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Pop Chicken, typical of Bukittinggi, West Sumatra

Dalgano Recipe - A typical food from West Sumatra which is next is Pop Chicken. This Pop Chicken is made from free-range chicken which is cut into 4 parts and tastes no less delicious and savory with other West Sumatran specialties, this culinary one is very famous there. This culinary has a savory taste that fits.


Popo Chicken, typical of Bukittinggi, West Sumatera



This favorite chicken dish at this Padang restaurant tastes soft and savory. Delicious dipped in spicy and sour chili sauce. If you want to make your own, it's also very easy.


This pop chicken is a bit pale white in color but tastes sweet and savory. Pop chicken was first introduced by a restaurant in Bukittinggi, West Sumatra. Now it has become a favorite menu for every Minang restaurant.


The secret to the deliciousness of chicken pop lies in the boiling process using coconut water so that there is a delicious sour taste. Even though it is cooked with minimal spices, it still tastes good.

Ingredients :


  • 2 free-range chickens, cut into 4 parts,
  • 1500 ml coconut water,
  • 4 cm ginger,
  • 4 cm galangal,
  • 4 lime leaves
  • 4 bay leaves
  • 2 lemongrass stalks,


Hale seasoning:


  • 10 cloves of garlic
  • 6 red onions
  • 6 hazelnuts
  • 4 teaspoons of sugar
  • 4 teaspoons salt

 Sambal Ingredients:


  • 4 red tomatoes
  • 10 large red chilies, seeds removed
  • 6 red onions
  • 4 cloves of garlic
  • 2 teaspoons of sugar
  • 2 teaspoons salt


Complementary:


  • 500 grams of young cassava leaves
  • 1000 ml water
  • 2 teaspoons baking soda soda





How to make :

  1. The skin of the chicken can be peeled if you like the chicken not too fatty. Wash clean and drain.
  2. Boil coconut water with bay leaves, lime leaves, lemongrass, galangal and ginger and ground spices
  3. Add the chicken pieces, cover the pot. Cook until the chicken is soft and the water runs out.
  4. Remove and drain the chicken until it is not runny at all.
  5. heat the oil on medium heat. Enter the chicken pieces, then fry for a while, do not turn yellow.
  6. Remove while the chicken is still white and drain.



How to make Sambal;

  1. Steam the tomatoes with red chilies, onions and garlic until soft.
  2. Remove and puree with sugar and salt.
  3. Saute Sambal with oil until it boils then remove from heat.

Complementary:

  1. Bring water to a boil with salt and baking soda. 
  2. Boil the cassava leaves until soft. Remove and drain. 
  3. Then Serve the chicken with Sambal and Complements.