Ayam Pongteh

I used to work in a Peranakan buffet restaurant which is famous for its (sorry) Babi Pongteh. It is a dish using both Malay spices and Chinese style cooking. I have managed to extract out the secret recipe (shh…) and convert it to become the Halal version. There is a halal salted soybean taucu. I couldn’t find it in Singapore but I found it in JB. You have to have this particular ingredient, otherwise your dish tak jadi (won’t work).

45mins | Serves 4

2 tsp oil
2 star anise
2 cinnamon
2 cloves garlic, diced
2 shallot, diced

Step 1: Heat oil. Fry the above ingredients. Add salt and pepper. Yes, now.

4 tsp salted soybean taucu/ taucheo

Step 2: Add taucu and stir fry.

4 cups chicken stock
1kg boneless chicken thigh
2 tsp brown sugar
0.5 cup dark soy sauce
0.5 cup sweet soy sauce, a.k.a. kecap manis

Step 3: Add 2 cups first. Add the chicken then, add the rest of the chicken stock, sugar and sauces.

Step 4: Set to boil.

4 potato, cut quarters
200g mushrooms of your choice (I prefer shitake)

Step 5: Add potato. 30 mins later, add mushrooms. Your pot of luck is done. 🙂

A special tip about mushrooms: If you want to saute mushrooms, choose the brown ones because the white one contains too much moisture. Also, do not ever soak your mushrooms in an attempt to clean them. They are like a sponge. You don't want them to be absorbing all the unnecessary extra moisture. 
- https://www.nutritionadvance.com/sauteed-mushrooms/