Ayam Pongteh

INGREDIENTS
1kg chicken
300gms sweet bean paste (sweet tua-chu)
300gm shallots
150gms garlic
300gm potatoes
30gms black mushrooms
30mls dark soya sauce
50gms sugar
30gms palm sugar (gula melaka)
160mls cooking oil
1.5 litre water
Pinch of salt

METHOD
Clean and cut the whole chicken into about 16 pieces. Soak black mushrooms in hot water until soft (about 15 minutes), drain and clean properly under running water then set aside.
Wash and cut potatoes into small pieces. Grind the shallots, garlic and bean paste separately into fine pastes.
Heat oil in wok and fry the finely ground shallot paste and garlic paste until brownish and fragrant. Add ground bean paste and fry until fragrant. Add chicken, black mushrooms and potatoes.
Mix well and fry for about five minutes. Pour in water and stir.
Add soya sauce, sugar, palm sugar and salt to taste.
Simmer until chicken and potatoes are cooked.
Serve with steamed rice and sambal belacan.
Tips: If the taste is slightly bitter as a result of overcooked garlic and shallots, add a little sugar to taste. Ayam Pongteh can be kept in the fridge for a few days and actually tastes better