Medium1.5 hours
Where it comes from
Originating from Padang, this dish exemplifies the Minangkabau's innovative use of coconut water, a staple in West Sumatran cuisine.
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On the Palate
What goes into it
Proteins
Vegetables
Herbs & Spices
Dairy & Fats
Sauces & Condiments
How it's made
- 1
Marinate chicken with garlic, galangal, and salt.
- 2
Simmer the chicken in coconut water with bay leaf until cooked through.
- 3
Fry the chicken in coconut oil until the skin is crispy.
- 4
Blend bird's eye chili, tomato, and shallot for a spicy sauce.
- 5
Serve the fried chicken with the spicy sauce on the side.
