CHICKEN PONG TEH

Traditionally, Pong Teh is a special dish served to loved ones during special occasions like celebrations or family gatherings in Malaysia.










INGREDIENTS:

• 1 Whole chicken
• 1/2 Cup shallots
• 1/2 Cup garlic
• 2 Tablespoon preserved bean paste
• 1 Tablespoon brown sugar
• 1/4 Cup dried mushrooms, soaked to soften
• 2 Potatoes, cut into medium-sized chunks
• 3 Tbsp cooking oil
• 500ml water/chicken stock
• 1 tsp salt

DIRECTIONS:

1. Blend the onions and garlic together into a fine paste. 
2. Heat up the cooking oil in a deep sauce pan.
3. Sauté onion garlic paste and over medium fire, 
4. Keep stirring to prevent the paste from sticking to the pan. 
5. Sauté for about 3 minutes, add in the bean paste and continue to sauté. 
6. Lower the fire and sauté the mixture until the oil surfaces. 
7. Add in the mushrooms and potatoes, sauté for a few more minutes. 
8. Add in the chicken, mix evenly until the rest of the ingredients are completely combine. 
9. Simmer until the chicken is partially cooked. 
10. Pour water or stock, add in brown sugar and salt. 
11. Simmer for another 15-20 minutes or until gravy thickens and potatoes are tender.