Ingredients:
1 kg chicken i.e. whole chicken or chicken legs, to be skinned and cut into portions
200 g shallots, to be peeled and sliced (original recipe uses 500 g but I used less as my son hates them)
3 pips garlic, to be peeled and sliced (original recipe uses 100 g)
2 tbsp fermented soybean paste (taucheo)
2 tbsp thick soy sauce
5 pcs dried mushrooms, to be soaked until soft (to be left whole or sliced)
4 large potatoes, to be peeled and quartered
400 ml water
salt to taste
2 tsp palm sugar/brown sugar (optional)
5 tbsp cooking oil
a few sprigs of coriander leaves
Method:
Rub 1/2 tsp salt on chicken pieces and leave aside. Pound shallots and garlic together.
In a pot, heat cooking oil. Add pounded ingredients and stir-fry for about 12 to 15 minutes. Then, add soybean paste and stir-fry until fragrant. Add chicken and mushrooms. Stir well.
Add enough water, thick soy sauce, palm sugar (if using) and potatoes. Bring to a slight boil and put on lid. Cook for about 20 to 30 minutes or until both potatoes and chicken are tender. The gravy will get thicker due to the amount of shallots. Check seasonings again.
Note: I used only 200 g shallots and the gravy was not thick enough. So, I added a mixture of 1 tbsp of cornflour mixed with 2 tbsp of water to thicken the gravy. Just for information, Peranakans do not use any starch in their cooking and I am not a Peranakan.
Serve garnished with coriander leaves.
Bon Appetit!
use about 400-500gm of shallots will thicken the gravy. cut the potato same size as the cut chicken. cook together. the potato and the chicken have the same cooking timing. part of the potatoes will thicken the gravy when it 'melted' in the gravy. Peranakans do not use starch in their cooking. :-)
ReplyDeleteThanks Jemmy for the clarification. My original recipes uses 500 g shallots but I used less shallots this time as my son hates them. Will add your method into my recipe as well.
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