Ayam Pongteh (Peranakan Braised Chicken with Potatoes)

Instructions

1. 1

   Wash the chicken legs. Remove and reserve the chicken skin and fat. Chop the chicken into bite-sized pieces.

2. 2

   Peel and cut potatoes into wedges (approximately 3-4 pieces, 400-500g). Soak them in water to prevent oxidation. Cut 5 shiitake mushrooms into wedges.

3. 3

   Slice 30g ginger. Smash 2 garlic cloves. Smash 3 shallots.

4. 4

   In a small bowl, combine 1.5 tsp fermented soybean paste, 1 tsp oyster sauce, 1 tbsp light soy sauce, 1 tsp dark soy sauce, 0.5 tbsp Shaoxing wine, 0.5 tsp salt, and 2 tsp sugar. Mix well.

5. 5

   Heat 3 tbsp cooking oil in a wok. Add the reserved chicken skin and fat. Fry until crispy and the oil is rendered (approximately 3-4 minutes). Remove the crispy bits.

   4:00 timer
6. 6

   Add the sliced ginger, smashed garlic, smashed shallots, and 1 star anise to the wok. Fry until fragrant and golden (approximately 1-2 minutes). Remove the fried aromatics from the wok.

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7. 7

   Drain the potatoes and add them to the wok. Fry until slightly browned and wrinkled (approximately 3-5 minutes). Remove the potatoes from the wok.

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8. 8

   Add the chicken pieces and mushrooms to the wok. Stir-fry until the chicken is firm and lightly browned (approximately 5-7 minutes).

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9. 9

   Pour the prepared sauce into the wok. Stir-fry on high heat for 1-2 minutes to coat the chicken and develop the sauce's aroma.

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10. 10

    Add the fried potatoes back to the wok. Pour in 2 cups of hot water, ensuring the ingredients are mostly covered. Stir gently.

11. 11

    Transfer the contents to a clay pot. Bring to a boil over high heat (approximately 2-3 minutes). Reduce heat to the lowest setting, cover, and simmer for 15 minutes.

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12. 12

    After 15 minutes, remove the lid and continue to simmer for another 5 minutes to thicken the sauce to your desired consistency.

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13. 13

    Garnish with sliced red chili before serving.