Monday, October 17, 2011
Chicken Pongteh ( Braised Chicken with Potatoes )
Heard of Chicken Pongteh many times but it's my first time trying this. A Nyonya Peranakan dish, i believe..it is a kind of chicken stew cooked with potatoes and soy bean paste but unlike the kind of chinese style chicken stew with potatoes, the flavours here are far more heavier, salty sweet and also peppery hot. It really has its own distinctive flavour here, a taste which i've never experienced before in a chicken dish. With 2 star anise and just 3 small cloves, they contributed so much to the overall flavour of this dish. For those who do not like the taste of these spices, it's alright not to put these in. I also added a bunch of thai basil leaves to give it a more aromatic taste. Anyone knows what "pongteh' means? Is it a Hokkien word?
Recipe ( taken from the book, " The Best Of Chef Wan" with some adjustments to my taste )
Cooking oil 5 tbsps
Shallots 15, peeled and thinly sliced
Garlic 7 cloves, peeled and thinly sliced
Chicken, about 800gm , cut into pieces
Preserved soy bean paste ( tau cheong) 2 tbsp
Light soya sauce 2 tbsp
Dark soya sauce 1 1/2tbsp
Ginger 2cm knob, peeled and finely sliced
Star anise 2
Chinese mushrooms 10, soaked in hot water until softened then drained ( i never put mushrooms)
Potatoes 3, peeled and halved
Water 250ml or more
Red chillies 2 , seeded and halved lengthwise
Sugar 1 tbsp or slightly more
Ground white pepper 1 tsp
Pinch of salt
a handful of thai basil leaves
1. Heat oil in wok and saute the shallots, garlic , star anise and cloves till fragrant and garlic turns golden brown .
2. Add the chicken, preserved soy bean paste, light soya sauce, dark soya sauce, ginger, potatoes and stir them for a minute. Add a little water.
3. Keep stirring them for few minutes and add in water and bring to the boil.
4.Put in the chillis, sugar, salt and pepper. Reduce heat and allow to simmer for 20-25 minutes or until potatoes are tender.
5.Throw in the basil leaves, toss to mix, reduce from heat and serve.
I am submitting this dish to the Muhibbah Malaysian Monday Event hosted by 3 hungry tummies