Ayam Pongteh (Nyonya Braised Chicken with Fermented Soybean Paste)

Ingredients

• 0.5 chicken Chicken (Cut into pieces; estimated as approximately half a chicken)
• 10 Shallots
• 7 Garlic (Use 6–8 cloves)
• 4 Potatoes (Cut into chunks)
• 7 Dried shiitake mushrooms (Use 5–10 mushrooms; soak until softened and reserve the soaking liquid)
• 2 tbsp Fermented soybean paste (Chaozhou fermented soybean paste may be used; mash any whole soybeans into the paste for a smoother sauce)
• 2 tbsp Palm sugar (Yellow rock sugar may be substituted)
• 3 tbsp Light soy sauce
• 2 tbsp Caramelised dark soy sauce (Also called Malaysian xi yau/sun-dried soy sauce; regular dark soy sauce can be used)
• 400 ml Water (Use mushroom soaking liquid plus hot water as needed; the ingredients should be almost covered)
• 3 tbsp Neutral cooking oil (For frying the potatoes and sautéing the aromatics; amount estimated because the source says only to use a shallow layer)
• White pepper (Optional, to taste)
• Spring onion (For sprinkling before serving; amount not specified)

Steps

1. 1

   Blend the shallots and garlic into a smooth paste. If using whole fermented soybeans in the soybean paste, mash those separately until smoother so they incorporate into the sauce.

2. 2

   Heat a shallow layer of cooking oil in a wide pan over medium heat. Add the potato chunks and dry-fry them briefly to remove surface moisture, then fry until golden on the outside. Transfer the potatoes to a plate and set aside.

3. 3

   Using the oil remaining in the pan, add the shallot-and-garlic paste. Sauté for about 5 minutes, until softened, transparent, and deeply aromatic.

4. 4

   Add the chicken pieces and fry until the surfaces are browned and colored.

5. 5

   Add the fermented soybean paste and stir-fry it with the chicken until its savory fermented aroma is released.

6. 6

   Add the palm sugar, light soy sauce, and caramelised dark soy sauce. Stir thoroughly so the seasonings coat the chicken and the sugar begins to dissolve.

7. 7

   Pour in the reserved mushroom soaking liquid and enough hot water to total approximately 400 ml, or until the ingredients are almost covered. Stir well and bring the liquid to a boil.

8. 8

   Cover the pan, reduce the heat to low, and simmer for 25–30 minutes, until the chicken is tender and well flavored.

9. 9

   Return the fried potatoes to the pan. Continue simmering over low heat for about 15 minutes, until the potatoes are soft and tender and the sauce has reduced to a thick, glossy consistency that coats the ingredients.

10. 10

    Taste before seasoning: the fermented soybean paste is already salty, so additional salt is usually unnecessary. If needed, adjust with a little soy sauce or sugar, and optionally add white pepper.

11. 11

    Sprinkle with sliced spring onion just before serving. Serve with extra rice.

Notes

The source does not specify the exact amount of oil or spring onion, so those amounts are estimates. The transcript specifies using the mushroom soaking liquid along with hot water, covering the ingredients almost completely, and simmering for 25–30 minutes; the written caption states 30 minutes. The source does not provide a chicken weight, so the half-chicken quantity is retained and nutrition is estimated using approximately 700 g edible chicken.

Nutrition per serving

• main
• braised
• Nyonya
• Malaysian
• Southeast Asian
• chicken
• one-pot
• comfort food