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Tuesday, October 13, 2009

Ayam Pongteh (Nyonya Braised Chicken in Fermented Bean Paste) 娘惹豆酱鸡

Ayam Pongteh是传统的娘惹菜肴。我在马六甲的一家娘惹餐厅品尝过这道菜,觉得这道菜很下饭,鸡肉焖得很入味,酱汁也非常的香。

向一位娘惹同事请教煮法,同事本身并没有下厨,她大概向我说明了用料,我依据自己的煮法尝试做了这道传统的娘惹菜肴。味道当然不及餐厅卖的,但是还算挺不错。
材料:(2-3 人份)
鸡全腿 1½ - 2个(切块)
香菇 4朵(泡软,切半)
小葱头 5 - 6粒(捣碎)
蒜头 3 - 4 粒(捣碎)
豆瓣酱 2汤匙
热水 适量

调味料:
糖适量
黑酱油少许(上色用,optional)

做法:
1)热油,小火爆香小葱头和蒜头。
2)下豆瓣酱炒香,下鸡肉炒至干身(鸡肉外层变成白色)。
3)下热水(水量应该差不多盖过鸡肉),煮滚,下香菇。
4)盖上锅盖小火焖煮至鸡肉变软,酱汁浓稠,下调味料,继续焖煮一下子即可上桌。

小小心得/建议:
也可加入马铃薯,和香菇一起加入就行了。

Ingredients: (2 – 3 pax)
1½ - 2 whole chicken legs (cut into bite size)
4 - 5 shitake mushrooms (soaked till soft, cut into half)
5 - 6 shallots (grounded)
3 - 4 garlic (grounded)
2 tbsp fermented bean paste
Adequate hot water

Seasoning:
Sugar to taste
Dark soy sauce (for colouring, optional)

Method:
1) Heat oil, sauté shallots and garlic with low heat till fragrant.
2) Add fermented bean paste, sauté till fragrant. Add chicken, continue to stir fry till chicken changes to pale colour.
3) Add water (water should roughly cover the chicken). Bring water to a boil, add mushrooms.
4) Turn to low heat, cover and simmer till chicken becomes tender and gravy thickens. Add seasonings and continue to simmer for a while, served.

Note:
Can also add some potatoes. Add in together with the mushrooms will do.

21 comments:

  1. 看来好美味哦!喂口好吗?能不能吃的完?

    ReplyDelete
  2. Oh, could you post this recipe in English also? I don't read Chinese :-(
    Thank you!

    Claire

    ReplyDelete
  3. Anncoo,

    胃口比较好了,谢谢。三个人吃,加上其他菜肴,这个份量刚刚好。

    ReplyDelete
  4. This comment has been removed by the author.

    ReplyDelete
  5. Hi Claire,

    I have posted recipe in English upon your request.

    This is a traditional Nynoya dish but I am not a Nyonya. This is my imitated version. Haha. Hope you will like it.

    ReplyDelete
  6. 你的这个食谱比较简单,有机会一定要尝试。

    ReplyDelete
  7. 这个常在外面看到
    可是不会煮
    现在有你的食谱

    ReplyDelete
  8. Thank you for posting this in English!!! :-)

    ReplyDelete
  9. cherry potato,

    这个很容易煮,你可以试试。

    ReplyDelete
  10. sock peng,

    你可不要拿我的版本和外面卖的正宗版本相比哦。呵呵。

    ReplyDelete
  11. Will try ur recipe 2molo...I love NyoNya dishes.

    ReplyDelete
  12. MeRy,

    Remember to share with me the verdict. :)

    ReplyDelete
  13. Hi Angela,

    Just wish say thanks to you. I have tried the recipe just now and it taste great. We all love it!

    Husband said, the sauce goes well with rice. I said, the sauce has great aroma and taste too! Sarah did not said anything but finished all her rice with the sauce..hehe.

    I added some brown sugar into the menu and it taste nice!

    ReplyDelete
  14. Joanne,

    You are most welcome!! I am really glab to hear ur family like this dish. And, u are a smart girl, replace sugar with brown sugar, it's definitely add extra fragrance.

    ReplyDelete
  15. Hi Yiisan Chang,

    Thanks for dropping by my blog and leaving a commnet.

    You remind me of this dish, I shall cook it again soon.

    ReplyDelete
  16. Hi
    May I ask what brand of fermented bean paste you used? I assume it's not the korean kind doenjang.

    ReplyDelete
    Replies
    1. xueli,

      No. Not the Korean one.

      I am not sure of the brand, my mum bought from wet market and gave me some. I bought Knife brand before. You can use any brand, choose the coarse one.

      Delete

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"总觉得用心准备的食物不只是味蕾的触动,也是一个记忆,一个我想留给身边心爱的人的记忆。这也就是我用心做菜,细心专研的原因和推动力。"