Recipe: Pop Chicken with Green Sambal

• Half a chicken, cut into 6 pieces (600g)
• Coconut water – from 2 coconuts
• ½ cup Olive oil
• 2 Pandan leaves
• 10 cloves Garlic, minced
• 1 stalk Lemongrass, bashed and halved
• 2 tablespoons Vegetable oil
• Vegetable oil, enough to deep-fry chicken
• 2 Red chilies, deseeded and julienned
• 1 tablespoon sweet Soy sauce
• 1 Pandan leaf, knotted
• ½ tablespoon Sugar
• 1 teaspoon Salt

Green Sambal Ingredients 

• 2 large Onions, quartered
• 6 cloves Garlic
• 6 large Green chilies, halved
• 3 Bird’s eye chilies
• 2 Green tomatoes, quartered
• 1 Green eggplant, quartered
• Juice from ½ a Lemon
• 1 ½ cups Olive oil

1. In a pot, pour in 2 tbs of oil and garlic and lemongrass. Turn up the heat to medium-high, sauté for a minute, then pour in the coconut juice and chicken. Let it come to a boil, then simmer.
2. In the meantime, heat up a wok with the olive oil, then add in the onions, garlic, green chilies, bird eye chilies, tomatoes and eggplant, sautéing for 3-4 minutes.
3. When done, dish it out and set it aside to cool. Then toss into a food processor and pulse until coarsely chopped. Season with salt and sugar then set aside in a bowl.
4. In a deep pot, heat up oil for deep frying.
5. Carefully dish out the chicken from broth, and into the pot of hot oil, 3 pieces at a time for approximately 3 minutes, then let it rest on a paper-towel lined plate.
6. In a small mixing bowl, combine julienned red chili and sweet soy sauce, then toss in the knotted pandan leaf and a small ladle of broth. Stir well and set aside for dipping.
7. To dish up, create a circle of green sambal on the serving plate, then rest the chicken pieces on the sambal. Spoon out julienned red chilies and garnish on top of each chicken.