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Home FEEDING Family Food Soy Miso-Peranakan Twist | Ayam Pongteh – Boneless Chicken Potato Carrot Stew
Family Food

If you love Ayam Pongteh’s broth but you dislike miso soup, you are not alone. There is always a way to incorporate good stuff differently. I created my version of Ayam Pongteh using Miso paste because I hate the overwhelmed salty taucheo (fermented soy paste). With a toddler coming into picture, family cooking tends to skew to the healthier end. Going organic for certain food, reading labels and super paranoids about food chemicals. 
Ayam Pongteh cooked with miso 
Well, if we sound alike, this recipe perhaps is a good stuff for your kids. Soy miso can be purchased from Jusco or health-organic stores. Quoting from its label, Organic Creamy Miso paste is made from certified organic ingredients without any of the following - preservatives, coloring, MSG, artificial favoring. And alcohol, I came across Miso paste with alcohol once, so beware! On the second thought, I can’t guarantee there is no alcohol traces from the fermentation process in the making. If you have a lab test result on this matter, please share with me – the freaky mom :)
Miso and Sweet Soy Sauce 
Typical Ayam Pongteh recipe includes potato and shiitake mushroom. Instead, I pick potato and carrot since they are good stuff!

Ingredients (serves 3-4 people):
400 g Boneless Chicken
1 medium size Shallot – minced
5-6 cloves Garlic – minced
3 small Potato – peeled, cut into bite pieces or chunk
1/2 Carrot – peeled, cut into bite pieces or chunk
1-2 tbsp Sweet-Dark Soy Sauce – ABC brand
2-3 tbsp Organic Creamy Miso Paste
1 tbsp Cooking oil
2-3 cup Water
salt, rock sugar, pepper to taste (optional). 

1. Heat up a saucepan with cooking oil. Place minced garlic and shallots. Saute until fragrance but not charred.
2. Add potato and carrot. Place water and dark soy sauce. Stir and mix well. 
3. Bring to boil in low-medium fire.
4. Add boneless chicken. Add miso paste. Simmer at low fire until chicken is cooked and potato-carrot are tender, about 40-60 minutes.
5. Serve hot with steamed rice.

The chicks are boneless, so have a peace of mind serving the little people :)
For big people version, you may check out here.

Cooking tips:

Minimal high heat/overcooking is a better approach to preserve the beneficial living microorganisms in the miso paste, hence I try to place it as close as possible in the last steps. Using miso without cooking is the best if you are comfortable with it.


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