Thursday, 14 December 2006

Modern Ayam Pongteh

• 3 lb whole chicken, cut into 10-12 pieces
• 5 tbsp vegetable oil
• 1 tbsp preserved soy beans [mashed] or Japanese Miso paste
• 1 tbsp dark soy sauce
• 3 med potatoes, quartered

• 1 tbsp sugar
• 2 scallions stalks, cut into 1-inch pieces
• 6 small dried shitake mushrooms, reconstituted in hot water
• salt and pepper

• 3 red onions, sliced
• 1 inch fresh ginger, sliced
• 5 cloves garlic
• 5 whole little green chillies (bird's eye variety)

To Prepare:
• Using a mortar & pestle grind onion, ginger and garlic into a paste
• Heat 3 tbsp of vegetable oil in a hot wok
• add ground paste, stir-fry for about 1 min

• Add chicken,dark soy sauce and preserved soy beans [mashed] or Miso paste
• Stir-fry for about 5 mins
• Add 2 cups water, sugar and season with salt and pepper;
• Bring to a boil, then reduce heat and simmer for 15-20 minutes

• Add potatoes, scallions and dried shitake mushrooms
• Cover, simmer until chicken is cooked
• If potatoes are tender and the sauce thickens slightly, then it is done
• Serve with steamed rice - and if preferred,some hot chili sauce

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