Ayam Pongteh Santurya
"Ayam Pongteh is a cherished dish passed down from my grand-aunt Eepoh, embodying the Peranakan style—a fusion of Chinese and Malay influences. The dish blends fermented soybeans and soy sauce, creating a savory depth. I’ve refined the recipe with precise measurements, such as a puree of six garlic cloves and a set number of shallots, making it easier to recreate without losing its essence. This dish represents the beauty of that cross-cultural heritage, inviting a wide range of palates and showcasing the richness of Southeast Asian cuisine.
Ayam Pongteh Santurya
"Ayam Pongteh is a cherished dish passed down from my grand-aunt Eepoh, embodying the Peranakan style—a fusion of Chinese and Malay influences. The dish blends fermented soybeans and soy sauce, creating a savory depth. I’ve refined the recipe with precise measurements, such as a puree of six garlic cloves and a set number of shallots, making it easier to recreate without losing its essence. This dish represents the beauty of that cross-cultural heritage, inviting a wide range of palates and showcasing the richness of Southeast Asian cuisine.
Open in Cookpad AppSteps
- 1
1. Heat the Wok: Begin by heating a ceramic-coated or non-stick wok over medium heat.
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2. Flavor the Oil: Add 1.5 tablespoons of oil to the wok. Once hot, stir in the tau cheo (2 teaspoons) and fry for a minute or two to infuse the oil with its rich, fermented flavor.
- 3
3. Add the Puree: Stir in the 2 tablespoons of shallot and garlic puree. Cook for another 2 minutes, allowing the aromatics to release their fragrance.
- 4
4. Add the Chicken: Drop in 1 lb of chopped chicken pieces and toss to coat evenly with the shallot and garlic mixture. Allow the chicken to absorb the flavors for 1-2 minutes.
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5. Incorporate Mushrooms: Add 5 pre-soaked shiitake mushrooms, halved and stemmed, and mix well.
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6. Add Soy Sauce: Splash in 1.5 tablespoons of light soy sauce, ensuring the chicken and mushrooms are well-coated.
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7. Add Water: Pour in 2 cups of water to cover the chicken and mushrooms about three-quarters of the way. Bring the mixture to a slow boil.
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8. Sweeten and Color: Toss in 3 whole green chilies for a touch of heat. Gradually add 1.5 tablespoons of kicap manis in waves to change the dish's color from a pale beige to a rich, milky brown.
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9. Stew the Dish: Lower the heat and let the dish simmer on medium-low for 25-40 minutes. Stir occasionally to ensure even cooking. The sauce will thicken, and the edges of the meat will absorb the caramel color of the sauce. The green chilies will become wrinkled and tender.
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10. Adjust the Liquid: Check the dish every few minutes, especially if you're new to this recipe. Add more water as necessary to maintain the right consistency. Once you're comfortable with the timing, you can set the dish to cook on its own without frequent checks.
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11. Serve: Once the chicken is tender and the sauce has thickened to your liking, serve the Ayam Pongteh hot with plenty of steamed white rice. Enjoy!
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