Wednesday, 17 April 2013

Ayam Pongteh - Miso Soy Chicken, Nyonya dish from Malaysia.

Ayam Pongteh - Miso Soy Chicken, Nyonya dish from Malaysia

The Nyonya group of people in Malaysia is said to have originated from the Malay men and their Chinese brides. Hence they have a complete different style of cooking and a range of menu which is entirely different from the other parts of Malaysia. The food is basically simple but the spices used are more influenced by the ones used in Chinese cooking. This Chicken dish is unique in taste because of the use of Miso. Do try this dish over the weekend you would surely love this unique taste. This dish traditionally has two versions, one which is spicier and cooked with Fermented Bean Paste and the other is with Miso paste. I chose Miso, because of the lighter and subtle flavour. You can make your choice too..
Preparation Time : 15 minutes
Cooking Time      :  45 minutes
Difficulty              :  Easy
Serves                  :  4 - 6

Ingredients :

  •  1 1/2 Kilos Whole Chicken, cut into 10-12 pieces
  •  5 tablespoons Vegetable Oil
  •  1 tablespoon Japanese Miso paste
  •  1 tablespoon Dark Soy Sauce
  •  3 medium Potatoes, quartered
  •  1 tablespoon Sugar
  •  2 Scallions Stalks (Green Onions), cut into 1-inch pieces
  •  6 small dried Shitake Mushrooms, reconstituted in hot water
  •  Salt to taste 
  •  Pepper to taste
  •  3 Red Onions, sliced and ground to paste
  •  1 inch fresh Ginger, sliced and ground to paste
  •  5 cloves Garlic ground to paste
  •  2 cups of Water

Method :

 1) Using a mortar & pestle grind onion, ginger and garlic into a paste
 2) Heat a wok over medium high flame and add 3 tablespoons of vegetable oil in it , add ground paste, stir-fry for about 1 minute.
 3) Add chicken pieces to the paste and stir fry for another minute.
 4) Now add dark soy sauce and Miso paste, stir-fry for about 5 minutes
 5) Add 2 cups water, sugar and season with salt and pepper.
 6) Bring to a boil, then reduce heat and simmer for 15-20 minutes
 7) Add potatoes, scallions and refreshed shitake mushrooms
 8) Cover, simmer until chicken is cooked, potatoes are tender and the sauce thickens slightly. 
 9) Serve with steamed rice and if preferred, a side of hot chili sauce for dipping

  For a meatless version, substitute chicken/pork with fresh Portobello Mushrooms (or any of your favourite mushrooms) and tofu. It tastes equally good. 


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