FollowI had a sudden craving for Ayam Pongteh since weeks ago but only got into the cooking mood at full swing a few days ago. Yeah, after the December holidays, celebrations and feasting with almost a month of hiatus in cooking, I needed a few days to get the momentum going.
The last time I dished this up was yonks ago, when we still had our dear kakak Dyah. She helped with all the tedious prep work and I only did the cooking. These days, it’s me who does all the prep work from chopping to cooking and washing, on days when our part-time helper is on leave.
Thankfully I still remember the ingredients for this dish! And my Ayam Pongteh turned out yummylicious!
Ayam Pong Teh recipe
(Nyonya-style Braised Chicken with Potatoes)
I tweaked the recipe a little by adding carrots to add a touch of color to the otherwise dull one-color dish, for the fiber and carotenoids. Instead of using block gula melaka, I used ground gula melaka. Lazy me. I am always finding short cuts and easy way out as I hate tedious processes. Chopping hard like rock gula melaka is so not me 😀
Ingredients:
1 bulb of garlic, peeled and chopped
5 cloves garlic, peeled and chopped
1/2 cup peanut oil (or vegetable oil will work too)
2 tablespoons of taucu (brown bean paste)
1-2 Tbsp dark soy sauce
1 Tbsp soy sauce (taucu is very salty, so go easy on the soy sauce)
2 Tbsp palm sugar, chopped. I used ground palm sugar.
Chicken – I used 4 pieces of chicken thigh
3 potatoes
2 carrots
1 cinnamon stick
2-3 star anise
2 – 3 cups water
Method:
1. Heat oil over medium heat, add shallots and garlic and saute for about 1 minute, making sure not to burn them, else the entire pot of dish will be bitter.
2. Add taucu to the shallots and garlic and saute for another 1 minute.
3. Add in chicken piece and fry until they turn golden brown.
4. Add potatoes and carrots and saute.
4. Add soy sauce, dark sauce, palm sugar and water and bring it to a boil.
5. When the water boils, reduce heat and simmer, stirring occasionally, for about 30 – 40 minutes. Add more water accordingly, if the sauce is reduced significantly.
The final product…
The girls loved my Ayam Pongteh. Cass wrote me this note of appreciation half way through eating her dinner 😀
Do give this recipe a try and I am very sure that it’s going to be for keeps in your kitchen 🙂
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I have to try this dish. I made it once …a long long time ago 😛 BTW I tried your coke chicken and it didn’t turn out very good. Definitely not appetizing as yours 🙁 It has too much sauce too.
Hi Barb.. ayam pongteh will surely turn out delish coz taucheong, garlic and onions when fried together are very aromatic.
Hmmm, for the Coke chicken, I find it not very flavorful too. The Coke when cooked has totally no taste of Coke, no fizziness too. It’s just sweet. I am not going to cook that again haha!
Good luck on your ayam pongteh and do update me ya 🙂