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Malaysian Food Recipes: Malay Food? Nyonya Cuisine: Ayam Pongteh Nyonya Chicken Stew Recipe

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Ingredients
3 pounds chicken thighs boneless/skinless - chopped into pieces.
4 tbsp cooking oil like peanut or vegetable oil
6-8 cloves garlic - finely chopped
5-8 shallots - finely chopped
2 Cups Oyster mushrooms or some kind of mushroom or mixed mushrooms.
4 Cups potato cubed I use red or golds russets don't work they get mushy.
2 tbsp brown sugar
1/4 Cup sweet soy sauce
1/4 Cup dark soy sauce
4 tbsp fermented soybean paste - I use Korean dwenjang paste nice and dark and pungent and not as salty as taucheo (fermented bean sauce) /taucu or au Cheong' Paste (Salted Soybean)
4 Cups of chicken stock. +/- depending on how deep your wok is.
salt & pepper to taste
Garnish with green or red or combo of both chilies is optional and sprinkle with a light dusting of sugar is optional as well. And some slivered scallion whites very thin as well.
1 Hard boiled eggs in each bowl as garnish fried.

Method:
1. Heat up wok with cooking oil. Add garlic and shallots. Saute until just browned.
Note: Pound or process garlic and shallots into a coarse paste before sauteeing.
Note: Keep tossing to ensure consistency and avoid burning.
2. Add fermented bean paste and stir to mix.
3. Place in chicken and toss them for a couple of minutes.
4. Pour 1/2 to 1 cup of chicken stock into wok.
5.Increase the heat to allow the broth to boil.
Add sugar, salt, pepper and soy sauce.
6. Simmer until the broth boils.
7. Add chicken stock to ensure all the chicken pieces are immersed.
8. Stew at medium simmer for 1.5 to 2 hours or until chicken is tender.
9. Add potato and mushrooms the last 30-45 minutes before serving.
Note: You want the potatoes to be cooked yet firm and not soft and mushy.
10. Serve hot with steamed rice.
Category
Makanan - Food
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