Ayam Pong Teh

One authentic Peranakan dish, I am sorry the picture doesn't do justice to the food. It's simply mouthwatering. A recipe from Jason's aunt...

Ingredients
3 Chicken thighs (cut each chicken thigh into 3 - 4 pcs)
1 - 2 Potatoes (cut them into 4 - 6pcs depending on the size of the potatoes ie 2 - 2.5 cm each)
2 - 3 Black mushrooms (soaked them and cut them into half depending on the size of the black mushrooms)
1 small Carrot (cut it into 4 - 5 pcs ie about 2 cm thick)
6 pcs of Garlic (chopped)
12 - 14 pcs of Small Onions (minced)
2 tbsp of blended Salted Tau Cheo (Soya bean paste)

Method
a) Heat up some oil on the frying pan and add in the minced onions. Fry it till you get some nice aroma.
b) Add in the garlic and continue to stir fry both the garlic and onions. All the frying is done with Low to Medium fire.
c) Add in the blended Tau Cheo once both the garlic and onions are ready and continue to fry the paste.
d) Add in the black mushrooms stir fry for awhile and then add in the pcs of cut chicken thighs. Continue to stir fry it for another 2 - 3 mins.
f) Add in the potatoes and carrots and continue to stir fry it for another 2 - 3 mins before adding some water and half tsp of sugar
g) Bring the item to boil and then cook over small fire. Cover it with a lid and the water level should be enough to cook the chicken, potatoes and carrots. You can always add some water along the way if you think it is not sufficient versus putting in too much of water and the whole dish would be diluted.

PS - Remember you need to taste it before adding any light sauce because the blended soya bean paste is saltish.