Ayam Pong Tay (Nyonya Stewed Chicken)

Ingredients:
2 whole chicken thighs and drumsticks (cut into bite-size pieces)
2 medium potatoes (peeled and cut into 6 pieces each)
1 carrot (peeled and cut into chunks)
3 tbsp preserved soya bean paste
4 shallots (pounded)
3 cloves garlic (pounded)
3 tbsp cooking oil
1/2 tbsp sugar (to taste)
1 1/2 cup water (add more if needed)
Salt (optional)

Methods:

1. Add cooking oil in a medium heated wok and fry pounded shallots and garlic until brown and fragrant.  Add the bean paste and sugar and stir-fry for about half a minute, taking care not to burn the bean paste as it would make the dish bitter.
2. Add the chicken, give it a quick stir, then add the potatoes and carrots, toss and add in water and continue cooking with lid on,  stirring occasionally.  If the gravy is almost dry add more water and continue with the stewing until the meat is cooked and potatoes and carrots are soft. In between stewing taste for correct seasoning.  Add more sugar if needed. I did not add any salt.
3. Off the heat and dish onto a deep plate.
4. Time to relish this yummylicious Nyonya Chicken dish with a plate of warm fluffy rice.

Recipe adapted from Angelina Teh, MORTAR & PESTLE Aromas from a Peranakan Kitchen with slight amendments.