CHICKEN PONG TAY
• 3 medium size potatoes, peeled and quartered
• 2 tbsp sunflower oil
• 3 cloves garlic, finely chopped
• 150g shallots, finely chopped
• 500g free range chicken, chopped
• 2 tbsp preserved bean paste (tau cheo)
• 1 tbsp palm sugar or brown sugar
• 1/2 tsp ground ginger
• 3 tbsp thick soy sauce
1. Boil cut potatoes in a pot for 15 minutes or until potatoes are semi soft. Set potatoes aside but reserve two cups of water from the pot.
2. Heat up the wok and add oil. When oil is hot, add garlic and shallot, and stir for 3 minutes or until shallot is soft.
3. Add the chicken into the wok and stirfry for 5 minutes. Add the semi-cooked potatoes with two cups of the reserved cooking water. Then add all the remaining ingredients and stir together.
4. Let the ingredients simmer over medium heat for 15 minutes, adding more water if needed, to keep it simmering. Cook, giving it a stir now and then, for another 10 minutes or until gravy is thick and meat is tender. Serve hot.