Ingredients
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2peeled and roughly chopped
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5peeled and roughly chopped
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1/4 cup
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1/4 cupfermented bean sauce
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1 Tbspreplaceable with 1 tbsp soy sauce
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1 Tbsp
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2 Tbspin rice shape
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1.2 kgin bite site
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400 gramsYukons or Reds will hold better than Russets, peeled and cut into large pieces
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3 cups
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to taste
Directions
Nyonya Chicken and Potato Stew (Ayam Pongteh) ix a wonderful, Malacca Nyonya dish made with a combination of chicken, potato, and flavored taucheo (tauchu) and gula Melaka. For non Asian reader – a little explanation – taucheo/tauchu is a Chinese dialect, termed as fermented soy bean sauce and gula Melaka or ‘Melacca’ (a state in Malaysia) ‘gula’ means sugar or sweet, and hence gula Melaka refers to brown sugar or palm sugar.
This is kind of easy to cook dish, but i think outside of Asia – its pretty hard to get dark soy. Well, no worries – soy sauce is also a good replacement!
Try this and let me know what you think of. If you would like some ‘kick’ add a little wine liquor during the last 10 minutes before serving. Whalla!
Note :-
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Steps
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1
Done
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Pound shallots and garlic into a coarse paste. Set aside. |
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2
Done
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Heat oil over medium heat, add shallots and garlic paste and fry for about 2 minutes, making sure not to burn the paste. |
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3
Done
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Add tauheo, dark soy sauce, and palm sugar. Stir until palm sugar has dissolved and liquid has thickened, about 30 seconds. |
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4
Done
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Add chicken and potatoes and the 3 cups of water. Bring to a boil. |
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5
Done
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When the water boils, reduce heat and simmer, stirring occasionally, for 1 hour or until the chicken is tender. |
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6
Done
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Season with salt and soy sauce to taste. Serve hot with steamed rice. |
