Chicken Pongteh (Ayam Pongteh) is a culinary that can be found in Malaysia and Singapore. Processed chicken Pongteh is different from the Percik Ayam which is a typical Malaysian culinary. Chicken in this dish is not only served alone, but accompanied by chunks of potatoes and the fried mushroom so that the ingredients are more complete and filling.
Chicken Pongteh has a chicken stew-like look. The colours are reddish brown and somewhat viscous, while savory aroma is appetizing. Pongteh cuisine uses non-halal meats, but in Malaysia the meat used is chicken meat. This Malaysian national dish has a distinctive flavor to the noodles because of the use of tauco mixed when cooked. Chicken Pongteh is best eaten with white rice.
- 2 shallots, peeled and roughly chopped
- 5 cloves garlic, peeled and roughly chopped
- 1/4 cup oil
- 1/4 cup taucheo, fermented bean sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon soy sauce
- 2 tablespoons palm sugar, chopped
- 1 3- lb chicken, cut into bite-sized pieces, about 18 pieces
- 4 small boiling potatoes, Yukons or Reds will hold better than Russets, peeled and cut into large pieces
- 3 cups water
- salt to taste
Pound shallots and garlic into a coarse paste. Set aside.
Heat oil over medium heat, add shallots and garlic paste and fry for about 2 minutes, making sure not to burn the paste.
Add tauheo, dark soy sauce, and palm sugar. Stir until palm sugar has dissolved and liquid has thickened, about 30 seconds.
Add chicken and potatoes and the 3 cups of water. Bring to a boil.
When the water boils, reduce heat and simmer, stirring occasionally, for 1 hour or until the chicken is tender.
Season with salt and soy sauce to taste. Serve hot with steamed rice.
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