Ingredients: 2 shallots, peeled and roughly chopped 5 cloves garlic, peeled and roughly chopped 2 tbsp olive oil 2.5 tbsp taucheo (fermented bean sauce) 2 tbsp dark soy sauce 2 tbsp palm sugar (gula melaka), chopped 1 kg chicken mid-joints/pork 12 pieces dried Japanese mushrooms, soaked 5 small potatoes, (Yukons or Reds will hold better than Russets), peeled and cut into large pieces 700 ml water Salt to taste (optional) Soy Sauce to taste (optional) cornflour mixture
Method: 1. Pound shallots and garlic into a coarse paste. Set aside. 2. Heat oil over medium heat, add shallots and garlic paste and fry for about 2 minutes, making sure not to burn the paste. 3. Add taucheo, dark soy sauce and palm sugar. Stir until palm sugar is dissolved and liquid thickened, about 30 seconds. 4. Add chicken wings/pork and stir-fry till brown. Add mushroom and water. Bring to a boil. 5. When the water boils, reduce heat to a simmer, stirring occasionally, for 30 mins. 6. Add potatoes, continue simmering and stirring occasionally for another 20-30 mins. 7. Add salt and soy sauce to taste. Thicken with cornflour mixture. Dish up. Note: 1. You may add potato at Step 4 if you prefer mushy kind of potato. 2. You may adjust amount of the ingredients to your own liking.
(Source: http://rasamalaysia.com/ayam-pongteh-nyonya-chicken-and-potato-stew/)
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