Ayam Pongteh
Ingredients
- 1kg
- chicken thighs (Or any part of the chicken with bone in it)
- 8 cloves
- Garlic (can you really enough garlic)
- 200g or 2
- Shallots (get more if you're having trouble deciding)
- 2-3 tbsp
- cornflour (optional)
- 2-3 tbsp
- Fermented soybean paste (tao cheung)
- 4-6 tbsp
- soy sauce
- 4-6 tbsp
- dark soy sauce
- 2-3 pieces
- dried shitake mushrooms
- 1-2 tbsp
- chicken stock powder
Method
- 01
Dice up the garlic and shallots
- 02
Start by heating up a heavy bottom bot (like a dutch oven), add some oil and fry the garlic and shallots
- 03
Add in the fermented soy bean paste and fry until fragrant
- 04
Add in the chicken to brown off a bit of the skin
- 05
Then add a bit of soy sauce and pepper, a tsp of the chicken stock powder and enough water to cover
- 06
Mix and cover and let simmer for about at least an hour, best if longer and then rested overnight too
- 07
Serve with rice
Notes
- The garlic amount is just a guide, being precise with it isn't a big deal.
- I find the best results come from treating this like a long slow braise rather than a shallow stir-fry. So something like a heavy dutch oven works the best