Entree: Malaysia – Peranakan / Nyonya – Ayam Pongteh (Peranakan braised chicken in fermented soybean paste and sweet soy sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 45 min

Total 1 hr 5 min

Ingredients

- 2 lb (900 g) bone-in chicken thighs, about 4–6 pieces, trimmed of excess fat
- 3 tbsp (45 ml) vegetable oil
- 6 shallots, thinly sliced, about 6 oz (170 g)
- 6 cloves garlic, minced, about 18 g
- 1 tbsp (15 g) ginger, finely sliced
- 2 tbsp (30 g) taucheo (fermented salted soybean paste)
- 3 tbsp (45 ml) kecap manis (sweet soy sauce)
- 2 tbsp (30 ml) light soy sauce
- 1 tbsp (15 ml) oyster sauce
- 1 tbsp (15 g) palm sugar or brown sugar
- 1 cup (240 ml) chicken stock or water
- 2 medium potatoes, peeled and cut into large chunks, about 10 oz (300 g)
- 6 button mushrooms, halved (optional), about 4 oz (110 g)
- 2 stalks scallions, cut into 1-inch pieces
- 1 star anise
- 1 tbsp (15 ml) rice wine or dry sherry (optional)
- Salt and white pepper to taste

Instructions

1. Pat the chicken dry and season lightly with salt and white pepper. Heat the vegetable oil in a heavy saucepan or Dutch oven over medium heat.
2. Sear the chicken thighs skin-side down until golden, 4–6 minutes; flip and brown briefly. Transfer chicken to a plate and set aside.
3. In the same pot, add the sliced shallots and cook over medium-low heat until softened and beginning to caramelize, about 8 minutes. Add the garlic and ginger and cook 1–2 minutes until fragrant.
4. Stir in the taucheo and cook 1–2 minutes to bloom its flavor. Add the kecap manis, light soy sauce, oyster sauce, palm sugar, and rice wine if using; stir to combine.
5. Return the chicken to the pot, add the chicken stock (enough to come halfway up the chicken), add the star anise, and bring to a gentle simmer.
6. Reduce heat to low, cover, and braise for 25 minutes. Add the potato chunks and mushrooms, recover, and continue to simmer until chicken is tender and potatoes are cooked through, about 15–20 more minutes.
7. Uncover, increase heat slightly and reduce the sauce to thicken to a glossy consistency, spooning sauce over the chicken. Adjust seasoning with salt or additional kecap manis if desired.
8. Stir in scallions just before serving. Serve hot with steamed rice to soak up the sauce.