Ayam Pong Teh (Chicken braised in sweet soy and bean paste sauce)

Hello, hello. Today I will introduce the dish 'Ayam Pong Teh'. This is a simple Nyonya dish from Malaysia which is basically chicken, potatoes and mushrooms braised in a sweet soy and fermented soybean paste sauce. Unfortunately I did not have any mushrooms at the time. This is a sweet and salty dish which may be an acquired taste for some.

Nyonya is a term used for descendants of Chinese immigrants around the early 16th century to Malaya/Indonesia during the British colonial times. Most of them resided along the Straits of Malacca and in the later generations spoke Malay as their first language as they lost the ability to speak Chinese. In a way Nyonya food is a fusion between Chinese and Malay/Indonesian.

Ingredients:

2 onions or 6 shallots

3 cloves garlic

2 potatoes cut to chunks

8 Chinese or Shiitake mushrooms (for dried mushrooms, soak in hot water for 30 min)

6 chicken thigh fillets cut into bite size pieces

1 1/2 tbsp fermented soybean paste or Miso paste (available from Asian grocery)

1 tbsp dark soya sauce

50g Gula Melaka or palm sugar

4 tbsp oil

500mL water

Method:

1. Place the onions or shallots and garlic in a blender/processor until a paste is formed
2. Add oil to wok or pan and sauté the onion and garlic paste for 5 to 10 minutes stirring frequently, not letting it burn.
3. Next, add the chicken, bean paste and dark soy sauce and stir fry for about 5 minutes.
4. Add 500mL water and palm sugar then bring to boil.
5. Add potatoes and mushrooms then reduce heat and let it simmer until chicken is cooked and potatoes are soft. The sauce should also thicken to a gravy like consistency or to your liking.
6. Serve with steamed rice and sambal for those who prefer.