Tigelas De Arroz Pongteh De Frango Eurasiano (eurasian Chicken Pongteh Rice Bowls)
Tigelas de Arroz Pongteh de Frango Eurasiano, or Eurasian Chicken Pongteh Rice Bowls, are a delicious and comforting dish that combines the flavors of Eurasian cuisine with the heartiness of a rice bowl. This recipe is a wonderful way to experience the unique blend of Portuguese, Chinese, and Malay influences that make up Eurasian cuisine.
Ingredients
- 1 whole chicken, cut into pieces
- 200g shallots, sliced
- 4 cloves garlic, minced
- 4-5 dried shiitake mushrooms, soaked and sliced
- 2 tbsp tamarind paste
- 4 tbsp soy sauce
- 4 tbsp dark soy sauce
- 4 tbsp palm sugar
- 2 cups water
- Salt, to taste
- Pepper, to taste
- 4 cups cooked rice
Instructions
- Heat a large pot over medium heat. Add the sliced shallots and minced garlic, and sauté until fragrant.
- Add the chicken pieces and dried shiitake mushrooms to the pot. Cook until the chicken is browned.
- In a bowl, mix the tamarind paste, soy sauce, dark soy sauce, and palm sugar with water. Pour this mixture into the pot.
- Season with salt and pepper, then cover and simmer for 45 minutes to 1 hour, or until the chicken is tender.
- To serve, place a generous portion of cooked rice in each bowl and top with the chicken pongteh.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 400 per serving
- Protein
- 25g
- Carbohydrates
- 45g
- Fat
- 15g
Supplies
Large pot Bowl Serving bowls
Tools
Knife Cutting board Measuring spoons
Serving suggestions
Serving suggestions: Garnish with sliced red chilies and fresh cilantro for added flavor and color.
Tips & tricks
Tips: For a richer flavor, marinate the chicken in the soy sauce and tamarind mixture for a few hours before cooking.
Cost
$15