Ayam Pongteh

Preparation time

20 Minutes

Cooking time

45 Minutes

Serves

4-6

One of the signature dishes of the Melaka Peranakan, ayam pongteh is a fermented soybean chicken stew with mushrooms and potatoes. Watch this video to learn how to cook this comforting and delicious dish!

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A quick and easy dish to cook, ayam pongteh is great eaten with rice or potatoes. Lift the flavours with fresh green chillies and enjoy it to your heart’s content.

Ingredients

20
Shallots
6
cloves
Garlic
4
tablespoons
Oil
2
tablespoons
Light Soya Sauce
2
tablespoons
Dark Soya Sauce
2
tablespoons
Palm Sugar
, chopped
1 ½
tablepoons
Fermented Soy Bean Paste (tau cheow)
1
kilogram
Chicken
, cut into bite-sized pieces
2
Medium Size Potatoes
, peeled and quartered
10
Shitake Mushrooms
3
cups
Water
Salt
, to taste

Directions

Pound shallots and garlic separately into thick paste.
Heat oil over medium heat. Add in shallot paste and sauté until fragrant, but make sure it is not burnt.
Add in garlic and sauté till fragrant.
Add in bean soy paste and stir.
Add in chicken and stir until slightly dry.
Put in 3 cups of water and bring to boil.
When the water boils, reduce heat and let it simmer until chicken is tender and the gravy has thickened. About 30 - 45 minutes.
Add in the potatoes and mushrooms.
Add in the light soy sauce and the black soy sauce. Then bring to boil.
Add in the palm sugar.
Season with salt to taste.
Garnish with coriander, serve hot with steamed rice.

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