Recipe: Chicken Pong Teh

Here's the recipe of Pong Teh that my Mom taught me. My grandma is a Melaka Nyonya, so this recipe is supposedly from her. Authentic recipe!

I use chicken here; this dish will taste much better if you use pork belly meat.

400 g pork belly or chicken, cut into cube.
30 shallots (or 1 cup), peeled and finely pounded. If you are lazy, blend it with your blender.
1 tablespoon of finely pounded garlic, again, you can use your blender.
10 soaked, dried Chinese mushroom.
3 large potatoes.
1 tablespoon preserved soy bean. Finely chopped.
Fu Chuk (Dried bean curd skin), soaked and cut into 5cm length

seasoning:
2 tablespoons light soy sauce.
2 tablespoon dark soy sauce.
1 1/2 tablespoonss of sugar.


The ingredients: Preserved Soy Bean (Tau Chu), soaked mushrooms, soaked Fu Chuk, Peeled potatoes, shallots, garlic and chicken.



Use enough oil (4 tablespoons) to fry shallots and garlic until fragrant.
Add soy bean, sauté until fragrant or oil surface. Do not burn it. It takes about 3~4 minute in a slow fire.


Add chicken and mushroom. (In the photo, I used very little mushrooms; it was because I forget to buy them)
Stir fry until mix well, about 3 minutes.

Add 4 cups (i used 4 rice bowls of water), bring to boil.

(At this time, the smell of this dish should have fill your whole kitchen, and you know that you are on the right track!)
Add potatoes.

Seasons with light, dark soy sauce and sugar.
Lower heat, add fu chuk in and Simmer for 30 minutes.


Fu Chuck, dried bean curb skin, I love this stuff!

Pong Teh taste even better if you eat it a day later. :)