Braised Chicken In Fermented Soybean Sauce (ayam Pongteh)
Braised Chicken in Fermented Soybean Sauce, also known as Ayam Pongteh, is a classic Peranakan dish that features tender chicken pieces cooked in a savory and slightly sweet soybean sauce. This dish is a delightful combination of Chinese and Malay flavors, making it a popular choice in Peranakan cuisine.
Ingredients
- 1 whole chicken, cut into pieces
- 200g fermented soybean paste
- 4 cloves garlic, minced
- 4 shallots, sliced
- 2 tablespoons cooking oil
- 2 tablespoons dark soy sauce
- 2 tablespoons palm sugar
- 1 cup water
- Salt to taste
Instructions
- Heat the cooking oil in a pot over medium heat.
- Add the minced garlic and sliced shallots, and sauté until fragrant.
- Add the chicken pieces and cook until they are lightly browned.
- Stir in the fermented soybean paste, dark soy sauce, and palm sugar.
- Pour in the water and bring the mixture to a gentle boil.
- Reduce the heat, cover the pot, and simmer for about 1 hour or until the chicken is tender.
- Season with salt to taste.
- Serve the Braised Chicken in Fermented Soybean Sauce hot with steamed rice.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 320 per serving
- Protein
- 25g
- Carbohydrates
- 15g
- Fat
- 18g
Supplies
Large pot Stirring spoon
Tools
Cutting board Knife Measuring spoons
Serving suggestions
Serving Suggestions: Enjoy the Braised Chicken in Fermented Soybean Sauce with a side of steamed white rice and a refreshing cucumber salad.
Tips & tricks
Tips: For a richer flavor, marinate the chicken pieces in the soybean sauce mixture for a few hours before cooking.
Cost
$15