Vegetarian Chicken Pongteh 素娘惹焖豆酱鸡
This is a vegetarian version of Chicken Pongteh, a typical Peranakan (Nyonya) soybean based stew with potatoes and mushrooms. It's heartwarming, comforting and really delectable, especially the gravy!
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Servings: 4 people
Ingredients
Ingredients:
- 250 grams vegetarian chicken meat, recipe link here
- 30 grams ginger, peeled and minced
- 3 tbsp fermented bean paste, taucho
- 5 dried shiitake mushrooms, soaked and sliced
- 200 grams potatoes, cut into thick pieces
Seasonings:
- 3 tbsp palm sugar, also known as gula melaka, chopped
- 3 tbsp light soy sauce
- 1 tsp dark soy sauce
- 1 ½ cup mushroom water, or water
First, soak dried shiitake mushrooms. Drain and retain the mushroom liquid for later use. Slice the soften mushrooms into smaller pieces.
Next, peel some potatoes and cut into large pieces.
Peel and mince some ginger.
Cut homemade or store-bought vegetarian chicken meat into smaller pieces. And we're ready to cook the dish!
First heat oil in a wok. Add mince ginger and saute till fragrant.
Add fermented beanpaste and stir-fry for 2 minutes till aromatic, making sure not to burn the paste.
Add mushrooms and potatoes. Stir-fry for a while.
Add in palm sugar. Then, add in retained mushroom water. Followed by light and dark soy sauce.
Stir well till palm sugar has dissolved. Cook over low heat till potatoes turn tender. Lastly, add vegetarian chicken pieces. Bring to a boil.
Then cover and simmer over low heat for 5 minutes until sauce thickens. And we're done!
Serve hot with steamed rice. So Enjoy!
Instructions
Prepare Ingredients:
Cook vegetarian chicken pongteh:
Enjoy!
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Recipe Video
Notes
Recipe for vegetarian meat is available here.
Cut the potatoes into large cubes so that even after crumbling during cooking, there is still potatoes left in the stew.
Try to use palm sugar, instead of regular sugar as it brings a rich sweetness to this dish.
Do not add too much dark soy sauce as this dish should be a nice earthy brown tone and not too dark.