Ayam pongteh — chicken, potatoes and fermented soybeans
A Nyonya chicken and potato stew in a taucheo and palm sugar sauce.
Active time25 min
Cooking35 min
Total1 h
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Ingredients
- 2 shallots
- 5 garlic cloves
- 4 small waxy potatoes
- 454 g raw bone-in chicken pieces
- 2 cups of water
- a quarter of a cup of sunflower oil
- 1 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 pinch of salt — optional
- 2 tbsp palm sugar
- a quarter of a cup of salted taucheo fermented soybean sauce
Preparation
Peel the shallots and garlic and blend into a coarse paste. Peel the potatoes and cut into large chunks. Cut the chicken into bite-sized pieces, retaining the bones. Chop the palm sugar to help it dissolve.
2 shallots5 garlic cloves4 small waxy potatoes454 g raw bone-in chicken pieces2 tbsp palm sugar- knife
- chopping board
- peeler
- food processor
Heat the oil over medium heat in a casserole. Fry the shallot and garlic paste for about 2 min, without burning it. Add the taucheo, dark soy sauce and palm sugar. Stir until the sugar melts and the sauce thickens slightly.
a quarter of a cup of sunflower oil1 tbsp dark soy saucea quarter of a cup of salted taucheo fermented soybean sauce- saucepan
- spoon
Add the chicken, potatoes and measured water. Bring to a boil, then simmer gently for about 30 min, stirring occasionally. The potatoes must be tender and the chicken cooked through, with no pink flesh near the bones. Stir in the light soy sauce and optional salt if desired. Serve hot.
2 cups of water1 tbsp light soy sauce1 pinch of salt — optional- saucepan
- spoon
Allergens
- Gluten
- Soy
Composition to check for: Celery, Crustaceans, Eggs, Fish, Lupin, Milk, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Sulphites.