I love the taste of Ayam Pongteh, the chicken and potato stew that is cooked with preserved bean paste (tau-chu), Nonya style. I had made it a couple of times for dinner, and it was a hit with the children.
One day, I bought a small tub of light miso from the organic shop, and thought I'll try to make Ayam Pongteh with miso instead of the preserved soy bean paste, which will make the dish a tad healthier.
♥Miso Paste Chicken And Potato Stew♥
Ingredient is in estimation, and you can adjust according to your taste.
You'll need (estimation)
500g chicken pieces
400g potato, quarter them (do not use russet or potatos meant for making mash, as the potatos will be mashed up during the cooking process, and you'll end up with a stew with very thick sauce with few potato pieces)
3tbs of miso paste
4tbs of mirin (or chinese wine)
1tbs of soy sauce
2 cloves of garlic
1 tbs of sugar
1/2 cup of water (if you like more sauce, then you can increase it to 1 cup)
Method
1) Season chicken pieces in soy sauce for about 30mins. Mix sugar into miso paste with little water until it becomes a runny paste.
2) Fry potato in enough oil (shallow fry) till slightly brown. Remove and set aside.
3) In the same pan or wok, keep enough oil to slightly fry the chicken pieces until brown. Remove and set aside.
4) Use a clean wok or pan, heat about 2tbs of oil and then fry the garlic and ginger until fragrant. Pour in chicken pieces and the potatos, and then add in the miso sauce, fry and coat the chicken and potato pieces in sauce, about 2 minutes. Once coated, pour in the mirin and stir fry for another 2 minutes.
5) Pour in the water, and stir to ensure sauce is mixed well, once the sauce starts bubbling, turn down the heat, cover the pan or wok and let it simmer for about 15 to 20 minutes. Stirring occasionally so that the bottom does not get burnt.
The end result is a lighter colour stew, which has a hint of Japanese flavour. My hubs said it has a more refined taste compared the ayam ponteh which I made with tauchu or fermented soy bean paste.
Note : Adjust the ingredient accordingly to suit your taste, or you liking
One day, I bought a small tub of light miso from the organic shop, and thought I'll try to make Ayam Pongteh with miso instead of the preserved soy bean paste, which will make the dish a tad healthier.
♥Miso Paste Chicken And Potato Stew♥
Ingredient is in estimation, and you can adjust according to your taste.
You'll need (estimation)
500g chicken pieces
400g potato, quarter them (do not use russet or potatos meant for making mash, as the potatos will be mashed up during the cooking process, and you'll end up with a stew with very thick sauce with few potato pieces)
3tbs of miso paste
4tbs of mirin (or chinese wine)
1tbs of soy sauce
2 cloves of garlic
1 tbs of sugar
1/2 cup of water (if you like more sauce, then you can increase it to 1 cup)
Method
1) Season chicken pieces in soy sauce for about 30mins. Mix sugar into miso paste with little water until it becomes a runny paste.
2) Fry potato in enough oil (shallow fry) till slightly brown. Remove and set aside.
3) In the same pan or wok, keep enough oil to slightly fry the chicken pieces until brown. Remove and set aside.
4) Use a clean wok or pan, heat about 2tbs of oil and then fry the garlic and ginger until fragrant. Pour in chicken pieces and the potatos, and then add in the miso sauce, fry and coat the chicken and potato pieces in sauce, about 2 minutes. Once coated, pour in the mirin and stir fry for another 2 minutes.
5) Pour in the water, and stir to ensure sauce is mixed well, once the sauce starts bubbling, turn down the heat, cover the pan or wok and let it simmer for about 15 to 20 minutes. Stirring occasionally so that the bottom does not get burnt.
The end result is a lighter colour stew, which has a hint of Japanese flavour. My hubs said it has a more refined taste compared the ayam ponteh which I made with tauchu or fermented soy bean paste.Note : Adjust the ingredient accordingly to suit your taste, or you liking
No comments:
Post a Comment