Braised Chicken With Fermented Soybean Paste (ayam Ponteh)
Braised Chicken with Fermented Soybean Paste, also known as Ayam Ponteh, is a classic Peranakan dish that is rich in flavor and history. This dish combines Chinese and Malay influences to create a hearty and comforting meal.
Ingredients
- 1 whole chicken, cut into pieces
- 4 large potatoes, peeled and quartered
- 1 cup fermented soybean paste (taucheo)
- 4 cloves garlic, minced
- 2 tablespoons cooking oil
- 2 cups water
- 2 tablespoons dark soy sauce
- 2 tablespoons sugar
- Salt and pepper to taste
Instructions
- Heat the cooking oil in a large pot over medium heat.
- Add the minced garlic 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 sugar.
- Add the potatoes and water to the pot.
- Season with salt and pepper, then bring the mixture to a boil.
- Reduce the heat to low, cover the pot, and simmer for 45-50 minutes, or until the chicken is tender and the potatoes are cooked through.
- Adjust the seasoning if necessary, then serve the braised chicken 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
- 350 per serving
- Carbohydrates
- 15g
- Protein
- 25g
- Fat
- 20g
Supplies
Large pot Cutting board Knife Measuring cups and spoons
Tools
Stovetop
Serving suggestions
Serving suggestions: Ayam Ponteh pairs well with steamed white rice and a side of pickled vegetables.
Tips & tricks
Tips: For a richer flavor, marinate the chicken in the fermented soybean paste for at least 30 minutes before cooking.
Cost
$15