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Stewed Chicken (Ayam Pong Tay) Recipe

Stewed Chicken (Ayam Pong Tay) Recipe

Stewed Chicken (Ayam Pong Tay) Recipe

Ingredients :

    • Chicken – 1 kg or 600 g streaky pork
    • Salt – 1/2 tsp
    • Cooking oil – 90 ml
    • Shallots – 180 g, peeled and ground
    • Garlic – 3 bulbs, peeled and ground
    • Preserved soy beans (tau cheo) – 2 Tbsp
    • Dried Chinese mushrooms – 4–5, soaked to soften
    • Water – 500 ml
    • Dark soy sauce – 1 tsp
    • Potatoes – 3, peeled and quartered
    • Salt – 1/2 tsp

Method :

    1. Cut chicken into small pieces. If using pork, cut into 5 x 2.5-cm pieces. Season meat with salt and leave aside.
    2. Heat oil in a wok and fry ground shallots and garlic for 2 minutes, then add
    3. preserved soy beans and fry over low heat until fragrant.
    4. Put in mushrooms, then meat and stir-fry for a few minutes. Add water and dark soy sauce and bring to the boil. Lower heat and simmer, covered, for 15 minutes, then add potatoes and salt.
    5. Simmer gently for a further 12–15 minutes until meat is tender and sauce is quite thick. Serve hot.

Preparation time : 15 minutes
Cooking time : 40 minutes
Serves 6