Nyonya Chicken and Potato Stew (Ayam Pongteh)

Using a mortar and pestle, pound the shallots and garlic into a coarse paste (a food processor works too).

Set the shallot-garlic paste aside.

Heat the oil in a pot or wok over medium heat.

Add the shallot-garlic paste and fry for about 2 minutes, stirring often, until golden brown and fragrant — this brings out their sweetness and boosts the dish's aroma. Watch closely so the paste doesn't burn.

Add the taucheo, dark soy sauce, and palm sugar — use a good-quality taucheo that isn't too salty, with fermented soybeans that are golden to light brown in color (avoid very dark ones).

Stir constantly for about 30 seconds, until the palm sugar dissolves and the sauce thickens.

Add the chicken pieces and potato chunks to the pot (new or red potatoes hold their shape better than Russets; Yukon Golds give a creamier texture).

Pour in the water.

Bring the mixture to a boil over medium-high heat.

Once boiling, reduce the heat to low and simmer, stirring occasionally, for about 30 minutes, until the chicken is tender and the potatoes are cooked through.

Season with the soy sauce and salt to taste.

Serve hot with steamed rice.