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.

Braised Chicken With Fermented Soybean Paste (ayam Ponteh)

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

  1. Heat the cooking oil in a large pot over medium heat.
  2. Add the 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, dark soy sauce, and sugar.
  5. Add the potatoes and water to the pot.
  6. Season with salt and pepper, then bring the mixture to a boil.
  7. 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.
  8. 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