Ayam Pongteh with Mushrooms and Bamboo Shoots
80% asli · Nyonya (Malaysian Chinese) Fusion
A creative twist on Ayam Pongteh, incorporating earthy shiitake mushrooms and tender bamboo shoots for added texture and depth of flavor, complementing the classic taucheo base.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Chicken thighs, cut into chunks500g
- Dried shiitake mushrooms, rehydrated and sliced5-6
- Canned bamboo shoots, sliced100g
- Fermented soybean paste (taucheo)4 tbsp
- Shallots, sliced3
- Garlic, minced3 cloves
- Ginger, minced1 inch piece
- Palm sugar1 tbsp
- Dark soy sauce1 tbsp
- Water250ml
- Vegetable oil2 tbsp
- Saltto taste
- Black pepperto taste
- Cilantrofor garnish
Langkah
- 1
Rehydrate dried shiitake mushrooms in warm water for 30 minutes, then squeeze out excess water and slice. Drain and slice bamboo shoots.
- 2
Mash the fermented soybean paste (taucheo) slightly.
- 3
Heat vegetable oil in a pot over medium heat. Sauté shallots, garlic, and ginger until fragrant.
- 4
Add the mashed taucheo and stir-fry for 2 minutes.
- 5
Add chicken pieces and brown them.
- 6
Add sliced shiitake mushrooms and bamboo shoots. Stir well.
- 7
Pour in water, dark soy sauce, and palm sugar. Bring to a boil.
- 8
Reduce heat, cover, and simmer for 40-50 minutes, or until chicken is tender.
- 9
Season with salt and black pepper to taste.
- 10
Serve hot, garnished with fresh cilantro.
