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!
- Prep time
- 1 hr
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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)
- 3 tbsp palm sugar (also known as gula melaka, chopped)
- 3 tbsp light soy sauce
- 1 tsp dark soy sauce
- 1 1/2 cup mushroom water (or water)
Instructions
- 1
Prepare Ingredients:
- 2
First, soak dried shiitake mushrooms. Drain and retain the mushroom liquid for later use. Slice the soften mushrooms into smaller pieces.
- 3
Next, peel some potatoes and cut into large pieces.
- 4
Peel and mince some ginger.
- 5
Cut homemade or store-bought vegetarian chicken meat into smaller pieces. And we're ready to cook the dish!
- 6
Cook vegetarian chicken pongteh:
- 7
First heat oil in a wok. Add mince ginger and saute till fragrant.
- 8
Add fermented beanpaste and stir-fry for 2 minutes till aromatic, making sure not to burn the paste.
- 9
Add mushrooms and potatoes. Stir-fry for a while.
- 10
Add in palm sugar. Then, add in retained mushroom water. Followed by light and dark soy sauce.
- 11
Stir well till palm sugar has dissolved. Cook over low heat till potatoes turn tender. Lastly, add vegetarian chicken pieces. Bring to a boil.
- 12
Then cover and simmer over low heat for 5 minutes until sauce thickens. And we're done!
- 13
Serve hot with steamed rice. So Enjoy!