Chicken Pongteh

Name: Chicken Pongteh (Ayam Pongteh Degan Taucu)
Cuisine: Malaysian
Ingredients: Red chillies 2, seeded and halved lengthwise; Green chillies 2, seeded and halved lengthwise; Water 750 ml (24 fl oz / 3 cups); Star anise 2; Chinese mushrooms 10, soaked in hot water until softened then drained; Potatoes 3, peeled and halved; Cloves 4; Ginger 2-cm (1-in) knob, peeled and finely sliced; Dark soy sauce 2 Tbsp; Preserved soy bean paste (tau cheo) 3 Tbsp; Light soy sauce 2 Tbsp; Chicken 1, about 1 kg (2 lb 3 oz), cut into 8 pieces; Sugar 2 Tbsp; Ground white pepper 2 tsp; Coriander leaves (cilantro) 1 Tbsp, finely chopped; Garlic 15 cloves, peeled and thinly sliced; Cooking oil 6 Tbsp; Shallots 30, peeled and thinly sliced

Ayam Pongteh Degan Taucu

Preparation info

Difficulty
Easy

Appears in

The Best of Chef Wan Volume 1

By Chef Wan

Published 2018

About

Ingredients

Cooking oil 6 Tbsp
Shallots 30, peeled and thinly sliced
Garlic

Asia
Malaysia
Main course
South East Asia

Method

Heat oil in a wok and sauté the shallots and garlic until golden brown.
Add the chicken, preserved soy bean paste, light soy sauce, dark soy sauce, ginger, cloves, star anise, potatoes and water. Stir then bring to the boil.
Put in the chillies, sugar and ground white pepper. Reduce heat and allow to simmer for 20–25 minutes until the chicken is tender.