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.

Tigelas De Arroz Pongteh De Frango Eurasiano (eurasian Chicken Pongteh Rice Bowls)

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

  1. Heat a large pot over medium heat. Add the sliced shallots and minced garlic, and sauté until fragrant.
  2. Add the chicken pieces and dried shiitake mushrooms to the pot. Cook until the chicken is browned.
  3. In a bowl, mix the tamarind paste, soy sauce, dark soy sauce, and palm sugar with water. Pour this mixture into the pot.
  4. Season with salt and pepper, then cover and simmer for 45 minutes to 1 hour, or until the chicken is tender.
  5. 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