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Ayam pongteh is nyonya braised chicken amongst shitake mushroom as well as potato. This is a pop nyonya dish eaten at most festivals or celebrations. This dish is commonly non spicy (unless chilli is added) but quite rich inwards season enriched yesteryear lots of shallots, garlic as well as fermented yellowish beans. The recipe is pretty much influenced yesteryear Chinese. To add together a really Nyonya touching on to this dish, sambal belacan tin live on eaten every bit an condiment amongst Ayam Pongteh.
Ayam Pongteh Recipe
Recipe qty makes a large pot. You tin one-half the qty if yous like.
Ingredients:
1 - 1.25kg of chicken amongst bones, whole chicken or chicken pieces
ii - 2.5 tbsp soy sauce
pinch of dry reason pepper
50g dried shitake mushrooms
nearly 150g shallot
nearly 8 - 10 cloves garlic
three - iv medium size potato
xc - 100g fermented yellowish beans (I commonly used Yeo's salted soy bean)
1 tbsp black soy sauce
nearly thirty - 50g palm saccharide (grated or chopped)
nearly vi - 8 tbsp cooking oil
Method:
* The skimmed fat/oil is flavourful, set this inwards the the refrigerator as well as purpose it to stir tiddler vegetables.
Serve Ayam Pongteh amongst rice as well as small-scale dollop of sambal belacan.
Ayam pongteh is nyonya braised chicken amongst shitake mushroom as well as potato. This is a pop nyonya dish eaten at most festivals or celebrations. This dish is commonly non spicy (unless chilli is added) but quite rich inwards season enriched yesteryear lots of shallots, garlic as well as fermented yellowish beans. The recipe is pretty much influenced yesteryear Chinese. To add together a really Nyonya touching on to this dish, sambal belacan tin live on eaten every bit an condiment amongst Ayam Pongteh.
Ayam Pongteh Recipe
Recipe qty makes a large pot. You tin one-half the qty if yous like.
Ingredients:
1 - 1.25kg of chicken amongst bones, whole chicken or chicken pieces
ii - 2.5 tbsp soy sauce
pinch of dry reason pepper
50g dried shitake mushrooms
nearly 150g shallot
nearly 8 - 10 cloves garlic
three - iv medium size potato
xc - 100g fermented yellowish beans (I commonly used Yeo's salted soy bean)
1 tbsp black soy sauce
nearly thirty - 50g palm saccharide (grated or chopped)
nearly vi - 8 tbsp cooking oil
Method:
- Cut chicken into large chunks. Mix amongst low-cal soy sauce as well as dry reason pepper. Leave to marinate for few hours or overnight inwards the fridge. This makes the chicken to a greater extent than flavourful as well as tender. If yous don't get got fourth dimension only mix amongst soy as well as teach ahead amongst the cooking.
- Soak mushroom amongst warm H2O for 1 - ii hours till really soft. Keep soaking H2O for later. If mushroom are large cutting into smaller pieces. If yous don't get got time, set the mushroom as well as H2O inwards a bowl or jug (put a small-scale saucer or plate on top to brand certain mushroom submerged inwards water), estrus inwards microwave at medium ability for few minutes, this helps to soften the mushroom faster.
- Peel shallot as well as garlic, cutting into smaller pieces. Blitz amongst mini blender or pound amongst pestle as well as mortar to a smoothen paste.
- Peel as well as cutting white patato into chunks, soak inwards H2O to avoid white patato getting brown.
- Mash yellowish beans amongst fork.
- Once training is done gear upwards for cooking.
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| Heat crude at medium heat, add together shallot as well as garlic paste. |
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| Stir as well as scrape the pan for nearly 10 minutes till glue is reduced to nearly one-half as well as glue looks oily. |
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| Add yellowish edible bean paste. Stir for a while. |
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| Add chicken pieces. Stir for span of minutes. |
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| When chicken pieces turning white add together 1 tbsp black soy sauce |
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| Add mushroom. Stir. |
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| Add mushroom soaking H2O as well as plainly H2O to nearly encompass the chicken pieces. Let the liquid come upwards to the boil. |
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| Cover as well as simmer for nearly twenty minutes. |
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| Add potato. Stir |
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| Continue simmering till white patato is cooked as well as chicken is tender. |
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| Add plenty palm saccharide to taste. If sauce is thick add together roughly boiling water. Stir. Tilt the pan as well as skim off most of the fat/oil* floating on the sauce. Ready to serve. |
* The skimmed fat/oil is flavourful, set this inwards the the refrigerator as well as purpose it to stir tiddler vegetables.
Serve Ayam Pongteh amongst rice as well as small-scale dollop of sambal belacan.
