Ayam Pongteh

Me and my Nyonya cooking. Guess there is no end and if you are asking me, I don't think I will put a bracket to Malacca or Penang calling and coming Nyonya dishes. We did speak about Nyonya cuisine in quite a length previously (Chicken Vindaloo, Kuih Buah Melaka & Penang Assam Laksa) and in other recipes as well? Henceforth, lets just put a stop to speaking further on the same thing over and over again (Devil's Curry, Dried Shrimp Sambal, Masak Lemak Ikan Asin Nenas & Nyonya Lam Mee) instead of getting to the gist of this Ayam Pongteh. What is Ayam Pongteh or Pongteh Chicken? Basically, chicken cooked alongside potatoes, taucheo/fermented soy paste, chilies, vinegar and other kitchen friendly user ingredients, and for the end result of broad and wide burst of spiciness, saltiness and and nuttiness (Ayam Masak Tiga Rasa, Chilli Chicken, Ayam Goreng Berempah, Ayam Masak Merah & Chicken Devil Curry).

Ingredients

400g chicken - cut into bite sizes

2 potatoes - cut into chunks

2 tbsp taucheo 
4 red chillies - cut into 3-4 pieces

1 1/2 tbsp vinegar

1 inch ginger - slice

5 garlic - chop

5 shallots - chop

1 inch palm sugar

4 tbsp oil

Spring onion for garnishing

Salt for taste (taste before adding because as said, taucheo is salty)

Method

Sauté ginger, garlic and shallots in heated oil.

Add taucheo and stir in.

Add potatoes and chicken. 
Stir and pour enough water for gravy and to cook potatoes and chicken. 

Add chillies and season with vinegar, palm sugar and salt. 
Stir for a couple of minutes.

Off the heat and combine in spring onion.