Andrea watched her granny make this dish whenever her family went to visit. The slow braise of ingredients coaxes out every bit of flavour, which means that it’s worth splurging on some good chicken and soy sauces for this dish. Pork is also commonly used in place of chicken. Serve the pongteh with some sambal belacan to boost the umami.
Andrea watched her granny make this dish whenever her family went to visit. The slow braise of ingredients coaxes out every bit of flavour, which means that it’s worth splurging on some good chicken and soy sauces for this dish. Pork is also commonly used in place of chicken. Serve the pongteh with some sambal belacan to boost the umami.
Servings: 4
Prep time: Slightly involved
Servings: 4
Prep time: Slightly involved
3 tbsp of neutral oil
4 shallots, minced
10 cloves of garlic, minced
500g chicken pieces (preferably dark meat such as legs and thigh)
3 tbsp fermented soybean paste (taucu)
2 tbsp dark soy sauce
2 tbsp light soy sauce
500ml water
1 tbsp gula Melaka
1 cinnamon stick
2 star anise
2 potatoes, cut into bite-sized pieces
2 stalks spring onions, sliced thinly (optional)
White pepper to taste
3 tbsp of neutral oil
4 shallots, minced
10 cloves of garlic, minced
500g chicken pieces (preferably dark meat such as legs and thigh)
3 tbsp fermented soybean paste (taucu)
2 tbsp dark soy sauce
2 tbsp light soy sauce
500ml water
1 tbsp gula Melaka
1 cinnamon stick
2 star anise
2 potatoes, cut into bite-sized pieces
2 stalks spring onions, sliced thinly (optional)
White pepper to taste