Chicken Pop Sambel Kecap
Chicken Pop, which is soft and tasty, is more fitting with the petai sambal. Bango Sweet Soy Sauce makes the color of the sauce more tempting. The sweetness is just right, not too much, ready to add to the flavor.
Ingredients
Preparing Chicken Pop
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Rooster chicken, skinned, 1 whole chicken is cut into 4 parts 1000 g
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Cooking Vinegar 15 ml
Making Bumbu Kuah Ungkep
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Coconut Water 2000 ml
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Bay Leaves 3 pc
Making Sambal Petai Kecap
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Cooking Oil 120 g
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Curly Chilli, milled 100 g
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Red Cayenne Pepper 5 g
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Shallots, grounded 100 g
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Garlic, grounded 30 g
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Grounded Tomatoes 150 g
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Turmeric Leaves 1 pc
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Petai (milled with spices) 30 g
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Kecap Bango 30 g
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Salt 6 g
Preparation
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Preparing Chicken Pop
- Mix the ingredients of chicken pop, mix well, leave it for around 1 hour in the refrigerator.
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Making Bumbu Kuah Ungkep
- Mix all the ingredients, cook until the water boils and smells good.
- Add the chicken and cook it slowly on medium heat for ± 1.5 hours until it is cooked and tender, drain.
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Making Sambal Petai Kecap
- Mix all grounded ingredients.
- Heat oil, cook the grounded mixture over medium heat, cook until done and flavorful.
- Add Bango Sweet Soy Sauce, cook slowly over medium heat until the chili shrinks and thickens enough, set aside.
- Heat the oil, fry chicken until the color changes, and serve with sambal pete kecap.