Ayam Pongteh is a traditional Nyonya stew of chicken, Chinese mushrooms and potatoes flavoured with fermented soy bean paste. The recipe’s delicious gravy, which is naturally thickened with a generous amount of melting shallots, is great with rice or for dunking chunks of fluffy flower rolls into.
Preparation time: 20 minutes
Cooking time: 35 minutes
|¾ cup||cooking oil|
|300 g||shallots, finely pounded|
|10 cloves||garlic, finely pounded|
|150 g||preserved soy bean paste (taucu)|
|1 kg||chicken, cut into bite-sized pieces|
|10||dried Chinese mushrooms, soaked in water until soft and stemmed|
|3||large potatoes, quartered|
|2 tbsp||light soy sauce|
|2 tsp||thick soy sauce|
|1 packet||Figo Flower Roll - Plain|
|1 sprig||coriander (cilantro), for garnishing|
- Heat cooking oil and fry shallots and garlic until fragrant. Add the preserved soy bean paste and sauté over low-medium heat until fragrant.
- Stir in the chicken and mushrooms. Stir-fry until well mixed. Add in water.
- Bring to boil and add potatoes. Season with light soy sauce, thick soy sauce and sugar. Lower the heat and simmer for 25 minutes until the potatoes and chicken are cooked.
- Steam Figo Flower Rolls according to instruction printed on the packaging.
- Garnish Ayam PongTeh with coriander and serve with Figo Flower Rolls.
To find out more about QL Figo Foods products and where to buy them, click here.