Ayam Pong Teh

  • 3 shallots, sliced 
  • 1-inch piece ginger, sliced 
  • 5 cloves garlic,sliced 
  • 2 cups water 
  • 5 tbsps vegetable oil 
  • 1 tsp black soy sauce 
  • 1 tbsp ground brown bean paste 
  • 3 pounds chicken parts, cut into 20 pieces, with or without bone 
  • 1/2 tsp salt 
  • 1 tbsp sugar or more to taste 
  • 1 potato, peeled and cut into 1-inch cubes

  1. Process the shallots, ginger and garlic to a smooth paste with 3 Tbsp water.
  2. Heat 3 tbsps of oil in a wok or large pan and stir-fry the spice paste over low heat until the aroma rises.
  3. Add the soy sauce, bean paste and chicken and fry, turning it for 5 minutes.
  4. Add 2 cups water, salt, sugar and cook for 15 minutes.
  5. In another skillet, pan fry the potato in the remaining 2 Tbsp oil until brown and softened, about 10 minutes.
  6. Add them to the chicken mixture and simmer, covered, over low heat until the ingredients are tender and the sauce, which is slightly sweet, has thickened.
  7. Serve warm with rice and side dishes.
  8. This dish gains flavour on reheating the left-overs. of course the chicken texture willalter a bit but still a great left-over dish. I find this to be true of many Nyonya dishes presumably due to more melding of spices etc.