Chicken Pongteh is a Nyonya dish and and I've given it a twist by using Japanese miso paste instead of the Chinese fermented soya beans (tau cheo).
Using a mortar and pestle pound shallots and garlic into a paste.
Add miso paste and mix well.
Heat 3 tablespoons of oil in a hot wok, add pounded paste and stir-fry for about 1 minute.
Add chicken, kicap manis, fish sauce and stir-fry for about 5 minutes, covered.
Add water and pepper, bring to a boil, then reduce heat and simmer for 20 minutes.
Add potatoes and bamboo shoots.
Cover, simmer until chicken is cooked, potatoes are tender and the sauce thickens slightly.
Serve with steamed rice and if preferred, sambal belachan.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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Pongteh tastes better the next day when the flavours are infused into the meat.
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