Chicken Pongteh
Dish is handed down from generation to generation by the Nyonya- Baba of Malacca. It is a simple chicken dish, normall cooked in claypot with mushrooms and special sauce, graced with a tinge of pepper and chicken stock.
| 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 |
- Heat oil and sauté ingredients A till golden, then add in the sweet bean paste.
- Stir in chicken, mushrooms and potato until well coated with shallot, garlic and bean paste.
- Add in ingredients B, TUMIX® Chicken Stock Seasoning and water. Allow to simmer until the chicken is tender and the sauce is quite dry.
- This dish can be served with sambal belacan and white rice.
AJI-SHIO® Flavoured Pepper Recipes
TUMIX® Chicken Stock Recipes
