Piglet had suggested to cook chicken and potatoes stew. The potatoes are to be cut into slices and softened nicely.
I came across chicken pongteh and I had similar ingredients in the pantry. Doenjang (korean fermented soy bean paste) was used as a substitute for the chinese version of soy bean paste known as tau cheo. Doenjang is sweeter and not as salty compared to tau cheo so I omitted sugar and added salt.
I did not specify the quantity of dark and light soy sauce. Dark soy sauce is used for colour so check the looks. Light soy sauce is for flavour so use a tbs or so and taste it later.
Chicken Pongteh Recipe
Ingredients
800g chicken thigh
600g potatoes
2 tbs oil
1 tsp chopped garlic
1 tbs chopped shallots
1 tbs soy bean paste (tau cheo) or doenjang (korean fermented bean paste)
dark soy sauce
light soy sauce
salt to taste
Method
1.Brown shallots and garlic in oil.
2. Stir in chicken
3. Add dark soy sauce, light soy sauce and bean paste.
4. Add 1 cup of water and potatoes.
5. Bring it to a boil and then simmer it for about 30-45 minutes or until chicken is cooked and potatoes are soft.
How was it?
Piglet liked it so I’ve got another dish to add to the dinner menu.