Ayam Pop with Fragrant Rice

Ingredients

• 1 whole chicken, cut into pieces (about 1.5 kg / 3.3 lbs) 1 whole chicken, cut into pieces (about 1.5 kg / 3.3 lbs)
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 shallots, minced 2 shallots, minced
• 2 teaspoons turmeric powder 2 teaspoons turmeric powder
• 1 teaspoon ginger powder 1 teaspoon ginger powder
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon sugar 1 teaspoon sugar
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 cups (470 ml) water 2 cups (470 ml) water
• 2 cups (470 ml) coconut milk 2 cups (470 ml) coconut milk
• 2 cups (400 g) jasmine rice 2 cups (400 g) jasmine rice
• 4 pandan leaves, tied into a knot 4 pandan leaves, tied into a knot
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 550 kcal / 2300 KJ
• Fat (total, saturated): 30g, 20g
• Carbohydrates (total, sugars): 40g, 2g
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the minced garlic, minced shallots, turmeric powder, ginger powder, salt, and sugar to make a marinade.
2. 2.
   Add the chicken pieces to the marinade and mix well, ensuring each piece is coated. Let it marinate for at least 1 hour, or overnight in the refrigerator for more intense flavors.
3. 3.
   Heat the vegetable oil in a large skillet or wok over medium heat. Add the marinated chicken pieces and cook until they are browned on all sides.
4. 4.
   Pour in the water and bring it to a boil. Reduce the heat to low, cover the skillet, and let the chicken simmer for about 30 minutes or until it is cooked through and tender.
5. 5.
   While the chicken is simmering, rinse the jasmine rice under cold water until the water runs clear. Drain well.
6. 6.
   In a separate pot, combine the coconut milk, pandan leaves, and a pinch of salt. Bring it to a boil over medium heat.
7. 7.
   Add the drained rice to the pot and stir well. Reduce the heat to low, cover the pot, and let the rice cook for about 15-20 minutes or until it is fluffy and cooked through.
8. 8.
   Serve the Ayam Pop with the fragrant rice, garnished with fresh herbs if desired.

Treat your ingredients with care...

• Turmeric — To enhance the flavor and health benefits of turmeric, mix it with a pinch of black pepper and a little bit of oil to increase its bioavailability.
• Coconut milk — Use full-fat coconut milk for a creamier texture and richer flavor in the rice.

Tips & Tricks

• For a spicier kick, add a chopped chili pepper to the marinade.
• If you don't have pandan leaves, you can substitute with a few drops of pandan essence for a similar aroma.
• To achieve a crispy skin on the chicken, you can broil it in the oven for a few minutes after simmering.
• Serve the Ayam Pop with a side of sambal, a traditional Indonesian chili sauce, for an extra burst of flavor.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated for a quick and delicious meal.

Serving advice

Serve the Ayam Pop with Fragrant Rice on a large platter, garnished with fresh herbs such as cilantro or basil. Accompany it with a side of sambal and a squeeze of lime for added freshness.

Presentation advice

Arrange the chicken pieces on top of the fragrant rice, allowing the vibrant colors to shine through. Drizzle some of the cooking sauce over the chicken for a glossy finish. Serve it family-style, encouraging guests to help themselves to the flavorful chicken and aromatic rice.