(My First) Ayam Pongteh – 5th Teban Gardens Community Meal on 12Feb2016

ayam pongteh

ayam pongteh

wasn’t sure what to cook for teban gardens community meal today.

this my 5th friday breakfast community meal at teban gardens community service centre (CSC).

i first started doing a community meal dish for teban gardens CSC on 8.1.2016.

the centre was started in 2002 after much effort & challenge by our RI friend who is a pastor of pasir panjang hill brethren church (pphbc) which owns & runs the CSC.

ayam pongteh

ayam pongteh

my first 3 were pork dishes.

the last was the very popular red fermented bean curd cloud fungus mushroom chicken prepared by my helper.

so i thought maybe continue some chicken dishes.

also i wasn’t sure if there would be a breakfast today because of the chinese new year period. last evening i whatsapp R the centre executive director & she said they were having lo hei this morning to celebrate CNY.

they would still have bee hoon & porridge so if i do a chicken dish it would be fine.

ayam pongteh

ayam pongteh

i have never done an ayam (chicken) pongteh.

but i did my very first babi pongteh on 21nov2015.

so recipe would be just the same except that i substituted belly pork with cut chicken & also increased the quantity (this serving to 80-100pax).

ayam pongteh

ayam pongteh

so this time i used –

  • one-and-a-half 1.5kg chicken from sheng shiong
  • 10 chopped shallots
  • 4 cloves chopped garlic
  • 3 flat tbsp tau jeon (to taste)
  • 2 tbsp gula malaka (palm sugar)
  • 2 tbsp dark soy sauce
  • 1 tbsp light soy sauce (to taste)
  • 1 packet (10 pieces) taupok each cut to 4 strips
  • 2 x 4″ russet potatoes cut to 12 – 14 pieces

i fried the chopped garlic & shallots in 2 tbsp oil to soften & bring out flavour. then added tau jeon, fried for a while & added palm sugar.

i marinated the cut chicken in 1 tbsp dark soy sauce. then added to pan, fried & coated chicken with the paste. then added 3 cups water, 1tbsp light soy sauce, 1 tbsp dark soy sauce, the added 2 cut potatoes (about 12 pieces), boiled & covered.

i took out the chicken breast after 10mins & off the fire after 20mins.

i took out the sauce & added tau pok (i cut each square tau pok to 4 strips) to the sauce, let it soaked in the sauce & reduced. after tau pok achieved the right texture – soft & tasty but not falling apart, i added all back to the chicken.

ayam pongteh

ayam pongteh

i did this the night before, kept in covered pan in the fridge, & reheat over low fire the next morning.

ayam pongteh

ayam pongteh

obviously it would be better done on the same day.

anyway, the chicken was just excellent! so tasty & tender.

c.h.e.f andy

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