Ayam Pongteh [ Miso Soy Chicken ]

Babi Pongteh[ Miso Soy Pork ]


  • 3 lb whole chicken, cut into 10-12 pieces OR pork, cut into 2-inch chunks
  • 5 tbsp vegetable oil
  • 1 tbsp preserved soy beans [mashed] or Japanese Miso paste
  • 1 tbsp dark soy sauce
  • 3 med potatoes, quartered
  • 1 tbsp sugar
  • 2 scallions stalks, cut into 1-inch pieces
  • 6 small dried shitake mushrooms, reconstituted in hot water
  • salt and pepper
  • 3 red onions, sliced
  • 1 inch fresh ginger, sliced
  • 5 cloves garlic

[Items in red to be ground or blended ]


        To Prepare :

  • Using a mortar & pestle grind onion, ginger and garlic into a paste
  • Heat 3 tbsp of vegetable oil in a hot wok, add ground paste, stir-fry for about 1 min
  • Add chicken [or pork], dark soy sauce and preserved soy beans [mashed] or Miso paste, stir-fry for about 5 mins
  • Add 2 cups water, sugar and season with salt and pepper; bring to a boil, then reduce heat and simmer for 15-20 mins
  • Add potatoes, scallions and dried shitake mushrooms
  • Cover, simmer until chicken is cooked, potatoes are tender and the sauce thickens slightly
  • Serve with steamed rice - and if preferred, a side of hot chili sauce for dipping

Cook's Note : This recipe is great for when you need a break from hot, spicy foods. This easy to make recipe is popular with kids too.

Variation : For a meatless version, substitute chicken/pork with fresh Portobello Mushrooms [or any of your favorite mushrooms] and tofu.




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