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Chicken Pongteh

150 g Oil
½ (about 800 g) Chicken, cut into 12 pieces
30 g Sweet bean paste (sweet taucu), ground
300 g Potato, cut into wedges
10 pcs Chinese mushrooms, soaked and boiled till soft, halved
¾ tbsp TUMIX® Chicken Stock Seasoning
1 litre Water
Ingredients A:
200 g Shallot – ground
100 g Garlic – ground
Ingredients B:
1 tbsp Thick soy sauce
50 g Sugar
30 g Palm sugar
1 tsp AJI-SHIO® Flavoured Pepper

1.Heat oil and sauté ingredients A till golden, then add in the sweet bean paste.

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