Nyonya Chicken and Potato Stew (Ayam Pongteh)

Method6 steps

1. 1

   Step 1: Pound all 2 chopped shallots and 5 chopped garlic cloves into a coarse paste with a mortar and pestle, or pulse them in a food processor. Keep the complete paste for frying.

   Uses 2 shallots, peeled and roughly chopped · 5 cloves garlic, peeled and roughly chopped

   
2. 2

   Step 2: Heat all ¼ cup oil over medium heat. Add all the coarse shallot-garlic paste from step 1 and fry for about 2 minutes, stirring until fragrant and lightly golden without burning.

   Fry aromatic paste · 2 minUses ¼ cup cooking oil · All coarse shallot-garlic paste

3. 3

   Step 3: To the fried paste and oil from step 2, add all ¼ cup salted taucheo, 1 tablespoon dark soy sauce and 2 tablespoons chopped palm sugar. Stir over the heat for about 30 seconds, until the sugar dissolves and the sauce thickens slightly.

   Cook taucheo and sugar base · 1 minUses All fried shallot-garlic paste and oil · ¼ cup salted taucheo (fermented yellow-soybean sauce) · 1 tbsp dark soy sauce · 2 tbsp palm sugar, coarsely chopped

4. 4

   Step 4: Add all the small bone-in chicken pieces (1 lb) and all 4 cut potatoes to the sauce from step 3. Pour in all 2 cups stew water and bring the complete mixture to a boil.

   Uses All taucheo-palm-sugar sauce · 1 lb bone-in chicken, chopped into small pieces, about 18 pieces · 4 small Yukon Gold or red potatoes, peeled and cut into large pieces · 2 cups water

5. 5

   Step 5: Reduce the boiling stew from step 4 to a gentle simmer and cook for about 30 minutes, stirring occasionally. Check that the potatoes and chicken are tender and the chicken reaches 74°C/165°F in the thickest meat, away from bone. Continue simmering and recheck if needed.

   Simmer chicken and potatoes · 30 minUses All boiling chicken-and-potato stew

6. 6

   Step 6: Stir the 1 tablespoon finishing soy sauce into all the cooked stew from step 5 and adjust with salt to taste. Serve hot in four portions, with the optional already steamed rice alongside.

   Uses All fully cooked tender chicken-and-potato stew · 1 tbsp soy sauce for finishing · Salt, to taste · Already steamed rice, to serve, optional