Saturday, 25 August 2007

Ayam Ponteh
















Ingredients:

  • 1 kg chicken, cut into bite size pieces
  • 500g potatoes, quartered and peeled
  • 2 cups of water
  • 2 tbsp dark soy sauce
  • 2 tbsp sugar
  • 4 tbsp oil
  • salt to taste

pounded ingredients:

  • 8 shallots }
  • 4 cloves garlic } pounded together
  • 2 tbsp salted soya beans (tau cheong)

Method:

Heat oil and lightly brown garlic and shallots. Add salted soya beans and fry until fragrant. Add chicken pieces and stir fry for 2 minutes.

Pour in water and seasoned with sugar, dark soy sauce and salt. Add in potatoes and cook until the potatoes are soft and the gravy is thick.

Serve hot.


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