Braised Chicken With Fermented Soybean Paste (ayam Pongteh)
Braised Chicken with Fermented Soybean Paste, also known as Ayam Pongteh, is a classic Peranakan dish that is rich in flavor and heritage. This dish features tender chicken pieces braised in a savory and slightly sweet sauce made with fermented soybean paste, giving it a unique and delicious taste.
Ingredients
- 1 whole chicken, cut into pieces
- 4 shallots, sliced
- 4 cloves garlic, minced
- 2 tablespoons fermented soybean paste
- 3 tablespoons palm sugar
- 2 tablespoons dark soy sauce
- 1 cup water
- 3 tablespoons cooking oil
- Salt to taste
Instructions
- Heat the cooking oil in a large pot over medium heat.
- Add the sliced shallots and minced garlic, and sauté until fragrant.
- Add the chicken pieces and cook until they are lightly browned.
- Stir in the fermented soybean paste, palm sugar, and dark soy sauce.
- Pour in the water and bring the mixture to a boil.
- Reduce the heat, cover the pot, and let the chicken simmer for about 45 minutes, or until the chicken is tender.
- Season with salt to taste.
- Serve the braised chicken with steamed rice.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 15g
- Protein
- 25g
- Fat
- 20g
Supplies
Large pot Cooking spoon Cutting board Knife
Tools
Stovetop
Serving suggestions
Ayam Pongteh is best served with steamed rice and a side of pickled vegetables.
Tips & tricks
For a richer flavor, marinate the chicken in the soybean paste and palm sugar mixture for at least 30 minutes before cooking.
Cost
$15