Nyonya Chicken Pongteh (Bean Paste Potatoes Chicken Stew) 娘惹豆酱鸡 | Cook with Pam ASIA TO OZ скачать в хорошем качестве

Nyonya Chicken Pongteh (Bean Paste Potatoes Chicken Stew) 娘惹豆酱鸡 | Cook with Pam ASIA TO OZ

Nyonya Chicken Pongteh (Ayam Pongteh) Bean Paste Potatoes Chicken Stew 娘惹豆酱鸡 | Cook with Pam ASIA TO OZ Chicken Pongteh (or Ayam Pongteh) is a classic Nyonya (Peranakan) dish, and its taste is rich, savory, slightly sweet, and deeply umami. Here’s a breakdown of the flavor: Sweet and savory: The sweetness typically comes from palm sugar 娘惹(gula Melaka), and the savory notes from fermented soybean paste (taucheo). Umami-rich: Thanks to the taucheo, the dish has a deep fermented umami flavor, kind of like miso but saltier and more pungent. Garlicky and oniony: It usually has a generous amount of garlic and shallots, which gives it a robust aromatic base. Slow-cooked tenderness: The chicken is braised until super tender, sometimes with potatoes, and everything absorbs the sauce, making each bite rich and comforting. Hope you can recreate this yummy dish at the comfort your home. Enjoy! Ingredients 材料： 1/2 cup Oil 1/2 杯油 10 Shallots 10粒红葱头 10 cloves Garlic 10瓣蒜头 2 tbsp Fermented bean paste (Taucu) 2汤匙豆酱 Half of Chicken (cut into pieces) 半支鸡肉(切块） 50g Dried mushroom (soaked, squeezed) 50克干冬菇（浸软) 2 tbsp Soy sauce 2汤匙生抽 1 tbsp Dark soy sauce 1 汤匙老抽 1 tbsp Palm Sugar (Gula Melaka) 1汤匙椰糖 250ml Mushroom water 250毫升冬菇水 2 Potatoes ( cut into chunks) 2 粒马铃薯（去皮，切块） If you like this video, please like, share and subscribe to my channel. 如果你喜歡此視頻，請點贊，分享和加訂閱