Ayam Oh Recipe
(Chicken in Preserved Soy Bean Paste Gravy Recipe)
|Ingredients: Serves 8|
1 kg (2 lbs) chicken, cut into bite-sized pieces
3 tablespoons preserved soy bean paste (tau cheong)
3 tablespoons cooking oil
8 cloves garlic, peeled and pounded
5 cm (2 inches) ginger, peeled and thinly sliced
1.5 liters water
500 g (1 lb) potatoes, peeled and quartered
2½ tablespoons light soy sauce
½ teaspoon thick soy sauce
pinch of salt or to taste
Heat the cooking oil and sauté garlic and ginger until fragrant. Add the preserved soy bean paste and fry over medium heat until oil surfaces. Add the chicken and stir-fry for 3 minutes. Stir in water and bring to a boil. Add potatoes and simmer for 15-20 minutes or until potatoes are soft and chicken is tender. Season with light and thick soy sauce and salt. Skim off oil. Serve hot with rice.
Note: If potatoes are soft before chicken is tender, take them out when ready and return them to the pot with the chicken before adding the seasoning.