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OUR BROTHER DANIEL'S CHICKEN PONGTEH : PERANAKAN CHICKEN STEW

When Brother Daniel visited us, we made him chicken pongteh. He went back to Leuven, Belgium and asked us for the recipe. This recipe is so easy that he couldn't believe it too. Yet, it is such an original and authentic taste of Asia.

INGREDIENT :
  • 1 pound chicken - chopped into pieces
  • 3 tbsp cooking oil
  • 5-8 cloves garlic - finely chopped
  • 5-8 shallots - finely chopped
  • 4-5 shiitake mushroom - soaked
  • 2 cup potato - cubed
  • 2 tbsp palm sugar/brown sugar
  • 2 tbsp sweet soy sauce/dark soy sauce
  • 2 tbsp fermented soybean paste
  • 2 cup water - depends on the depth of croc pot/slow cooker
  • salt & pepper to taste
DIRECTIONS :
  1. Heat up wok with cooking oil. Add garlic and shallots. Saute until fragrance.
  2. Add fermented bean paste and stir to mix. 
  3. Place in chicken and toss them for a couple of minutes.
  4. Pour 1/2 cup of water into wok. Increase the heat to allow the broth to boil. Add sugar, salt, pepper and sweet soy sauce. 
  5. Simmer until the broth boils. Transfer into crock pot. Add water and ensure all the chicken pieces are immersed. 
  6. Stew at high heat for 1.5 to 2 hours. 
  7. Add potato and mushroom and continue stewing for next 1 to 1.5 hour. 
  8. Serve hot with steamed rice.

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