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.

Braised Chicken With Fermented Soybean Paste (ayam Pongteh)

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

  1. Heat the cooking oil in a large pot over medium heat.
  2. Add the sliced shallots and minced garlic, and sauté until fragrant.
  3. Add the chicken pieces and cook until they are lightly browned.
  4. Stir in the fermented soybean paste, palm sugar, and dark soy sauce.
  5. Pour in the water and bring the mixture to a boil.
  6. Reduce the heat, cover the pot, and let the chicken simmer for about 45 minutes, or until the chicken is tender.
  7. Season with salt to taste.
  8. 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