Entree: Singapore – Peranakan Singapore – Ayam Pongteh (Braised Peranakan chicken in a sweet-savory fermented soybean and palm sugar gravy)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Additional 20 min

Total 55 min

Ingredients

- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 3 tbsp (45 ml) taucheo fermented soybean paste
- 2 tbsp (30 g) palm sugar, grated
- 1 tbsp (15 ml) light soy sauce
- 2 tbsp (30 ml) vegetable oil
- 6 shallots, thinly sliced, about 3 oz (90 g)
- 4 cloves garlic, minced, about 0.5 oz (15 g)
- 1 thumb ginger (about 1 tbsp/15 g), sliced
- 2 medium potatoes, peeled and cut into 1-inch (2.5 cm) chunks, about 10 oz (280 g)
- 4 dried shiitake mushrooms, rehydrated and sliced, about 1.5 oz (45 g)
- 1 cup (240 ml) water, plus extra as needed
- 1 tsp (5 g) kosher salt, more to taste
- 1/2 tsp (1 g) white pepper
- 1 tsp (5 g) cornstarch mixed with 2 tbsp (30 ml) water (optional, to thicken)
- 2 scallions, sliced for garnish
- Fried shallots for garnish (optional)

Instructions

1. Prepare ingredients: pat chicken dry and season lightly with a pinch of salt and white pepper. Rehydrate shiitake mushrooms in warm water if needed and slice; reserve soaking liquid, strain and set aside.
2. Heat vegetable oil in a heavy-bottomed pan or wok over medium heat. Fry the sliced shallots until soft and fragrant, 3–4 minutes, then add minced garlic and sliced ginger and sauté 1–2 minutes until aromatic.
3. Add taucheo and palm sugar to the pan and stir-fry with the aromatics until the paste softens and darkens slightly, about 2 minutes. Add light soy sauce and stir to combine.
4. Push the paste to the side, add the chicken thighs skin-side down and brown lightly, about 3 minutes per side, turning once to coat with the paste mixture.
5. Add the potatoes and sliced shiitakes, pour in 1 cup (240 ml) water plus 1/4 cup (60 ml) of the reserved mushroom soaking liquid if available, bring to a simmer. Reduce heat to low, cover, and braise gently for 25–30 minutes until chicken is cooked through and potatoes are tender.
6. If the sauce is too thin, stir in the cornstarch slurry and simmer uncovered 2–3 minutes until sauce thickens and becomes glossy. Adjust seasoning with salt and white pepper to taste.
7. Garnish with sliced scallions and fried shallots. Serve hot with steamed white rice.