Ayam Pongteh by Alesia Sim-Yong

Ingredients:
A handful of shallots
Half bulb of garlic (about 4-5 cloves) pounded together
1 tbsp of tau cheong
1 tbsp of oyster sauce
1 tbsp of dark soya sauce
2 tbsp of gula melaka, chopped
half kg of chicken, chopped
4 medium sized potatoes
water, about half a big bowl
oil for frying

Method:
1. Pound the shallots and garlic together into a coarse pulp.
2. Heat oil in a wok and saute the pounded ingredients along with tau cheong.
3. Once fragrant, add in the chicken. Give a stir or two then add in the remaining ingredients.
4. Bring to a boil and when the water boils, reduce heat and leave to simmer for an hour or so or until the potatoes and chicken are tender.