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

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

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.