Ayam Pongteh (Nyonya Chicken and Potato Stew) by Michelle Heng

Adapted recipe from House of Annie

600g chicken (cut into bite-sized pieces)
4 small potatoes (peeled and cut into large pieces)
2 shallots (peeled and chopped roughly)
5 cloves garlic (peeled and chopped roughly)
1/4 cup oil
1/4 cup taucheo (fermented bean sauce)
1 tbsp cooking caramel
1 tbsp soy sauce
3 tbsp palm sugar
5 cups water
Salt to taste

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 tauheo, cooking caramel and palm sugar. Stir until palm sugar has dissolved and liquid has thickened, about 30 seconds.
4. Add chicken and potatoes and 5 cups of water. Bring to a boil.
5. When the water boils, reduce heat and simmer, stirring occasionally, for 1 hour or until the chicken is tender.
6. Season with salt and soy sauce to taste. Serve hot with steamed rice.
7. Bon appetite!

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