An unplanned lunch today who had pork rib pongteh and a challenge by L. I took up the challenge and two trips to the supermarket as I had gone earlier in the day but didnt stock up on shallot, potatoes, gula melaka and fermented bean paste.
One of my favourite Chicken and potato stew – ayam pongteh.
I decided to cook it at my mom’s place to borrow her “wok fire” as mine is an induction stove, and I don’t have a wok to fry the shallot.
1. Fry 5 pieces of Shallot, Garlic, until fragrant. Add 2 tbsp of fermented bean paste. Add Chicken (cut into small pieces). Fry until chicken pieces are coated, then add 1/2 cup water. Simmer for 5 mins. Add 1 tsp dark soy sauce, 1 piece of gula melaka (palm sugar) and 1 tbsp of soy sauce and dash of pepper (according to taste).
2. Peel Russet potatoes and carrots. (I find russet potatoes take a shorter time to cook.) Simmer for 40 mins. Add chinese mushrooms (earlier soaked in hot water, and stem removed). Simmer for 20 mins.
You can put everything (from step 2 onwards) in crock pot for 40 mins instead of simmering in crock pot. The stew tastes even better eaten the next day.
3. Serve with white rice.