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.

Braised Chicken In Fermented Soybean Sauce (ayam Pongteh)

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

  1. Heat the cooking oil in a pot over medium heat.
  2. Add the minced garlic and sliced shallots, and sauté until fragrant.
  3. Add the chicken pieces and cook until they are lightly browned.
  4. Stir in the fermented soybean paste, dark soy sauce, and palm sugar.
  5. Pour in the water and bring the mixture to a gentle boil.
  6. Reduce the heat, cover the pot, and simmer for about 1 hour or until the chicken is tender.
  7. Season with salt to taste.
  8. 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