Ayam Pongteh is a traditional Melaka Nyonya cuisine. The key is the use of Gula Melaka in this recipe delivers so much flavours that hard to explain by words. The smoky rich sweetness of Gula Melaka can't be substitute with normal regular sugar. Savoury sweet gravy, tender chicken, melt in the mouth potataoes that absorb all the flavours. Definitely a simple recipe to try at home.
Ingredients : (serves 2)
300g chicken (cut into small piece)
1 Russet Potato (cut into cubes)
3 tbsp cooking oil
1 shallot (finely minced)
3 cloves garlic (finely minced)
1 tbsp fermented bean paste (taucu/miso)
1 tbsp chopped Gula Melaka
1 tsp light soy sauce
1/3 tsp dark soy sauce
300ml water
Salt (optional) as I find the recipe is salted enough
Step By Step :
1. Heat oil over medium heat, add shallots and garlic paste and fry for about 2 minutes or till fragrant. 2. Add bean paste (taucu) and palm sugar & lightly stir for about 30 seconds.
3. Add in chicken and potatoes and continue stir for about 1 minute.
4. Add in light soy sauce & dark soy sauce.
5. Then, add water & bring to a boil. 6. Reduce to low heat and let it simmer for 20-25 minutes or until chicken & potatoes is tender. Stir occasionally to allow it cook evenly. By then, the gravy will turn slighly darker & thickens.
7. Remove & serve.
This dish prepared by using Queen's Xense Casserole.
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