A typical nonya dish
Ayam Ponteh
Ingredients:
1/4 cup cooking oil
30 shallots, peeled and finely pounded
15 cloves garlic, peeled and finely pounded
6tbsp preserved soy bean paste (tau cheong)
1kg chicken thigh, skin removed
10 dried Chinese mushrooms, soaked in water for 2 hours
1 litre (4 cups) water
3 large potatoes, peeled and quartered
2 tsp thick soy sauce
50g (1/4 cup) sugar
spring coriander leaves as garnish
Method
Step 1:
Peel the potatoes and cut them into quarters
Step 2:
Parboil the potatoes for 10 minutes. Placing the potatoes in cold water, then bring water to boil.After which, drain the potatoes and set it aside
Step 3: Finely pound the garlic and shallots, set aside
Step 4: Remove the skin on the chicken thigh and trim off visible fats
Step 5:
In a wok, heat up 1/4 cup of cooking oil
Step 6:
Fry the pounded garlic and shallot until fragrance
Step 7:
Add the preserved soy bean paste
and sauté until oil surfaces
Step 8:
Add the chicken and mushrooms.
Stir-fry until well mixed
Step 9: Add the water and bring mixture to boil
Step 10:
Add in the potatoes and sugar.
Allow mixture to simmer for about 5 minutes,
before adding the dark soya sauce.
Step 10: Allow the mixture to simmer for another 5 to 10 minutes,
until the potatoes are soft
Step 11:
Garnish and serve
*serves 6
