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Ingredients
- Serves 4 people
3 potatoes (peeled and cut into large pieces)
1.2 kg chicken thighs and drumsticks
6 shallots (minced)
10 cloves garlic (minced)
¼ cup vegetable oil
3 tbsp tau cheo (fermented soybean)
30 g gula melaka (palm sugar)
1 tbsp dark soy sauce
2 cups water
5 g coriander leaves
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Ayam Pongteh
The Peranakan Chicken Stew For Non-Spice Lovers. While many Peranakan dishes can be complicated and time-consuming, Ayam Pongteh, or Chicken Stew, is a classic stew that’s one of the easier ones, and uses a manageable number of ingredients. The key ingredient is tau cheo, a kind of intensely salty, smoky and yeasty fermented soybean that makes everything come together. Gula melaka too, sweetly balances everything. There’s also no spice in this, unusual for Peranakan cuisine, so everyone can tuck in.
- Easy
- 10 min
- 20 min
- 10 min
- 3 steps
- 10 Ingredients
- Easy
- 3 steps
- 10 Ingredients
- 10 min
- 20 min
- 10 min
Instructions
-
Fry aromatics
- In a pan on medium-high heat, heat up ¼ cup vegetable oil. Fry shallots and garlic for 3 to 4 minutes, until slightly caramelised
-
Add tau cheo (fermented bean paste)
- In the same pan, add tau cheo and gula melaka. Stir-fry for 3 to 4 minutes, until sugar dissolves
-
Add chicken, potatoes, dark soy sauce and water
- Add in chicken, potatoes, 1 tbsp dark soy sauce and 2 cups water into the pan.
- Stir well and let it simmer on medium heat for 15 to 20 minutes, until potatoes are cooked and chicken is tender.
Garnish and Serve!
Garnish with coriander before serving.
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Ingredients
- Serves 4 people
-
3 potatoes (peeled and cut into large pieces)
-
1.2 kg chicken thighs and drumsticks
-
6 shallots (minced)
-
10 cloves garlic (minced)
-
¼ cup vegetable oil
-
3 tbsp tau cheo (fermented soybean)
-
30 g gula melaka (palm sugar)
-
1 tbsp dark soy sauce
-
2 cups water
-
5 g coriander leaves
Nutrition
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