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Add a photoa layered texture, starting with the soft mushiness of potatoes and tender chicken cooked in the traditional pongteh-style.
Ингредиенты
- 400g chicken - cut into bite sizes
- 2 potatoes - cut into chunks
- 2 tbsp taucheo
- 4 red chilies - cut into 3-4 pieces
- 2 tbsp black/white vinegar
- 1 inch ginger - sliced
- 5 garlic - chopped
- 5 shallots - chopped
- 1 inch palm sugar
- 4 tbsp oil
- Spring onion for garnishing
- Salt to taste (go easy with it as taucheo is already salty)
Инструкции
- Sauté ginger, garlic and shallots in heated oil.
- Add taucheo and stir in.
- Put in potatoes, chicken and palm sugar and level up with enough water.
- Simmer and cook till both the potatoes and chicken are soft and tender.
- Pour in vinegar, salt (if needed) and chilies.
- (Add water if you prefer more gravy)
- Continue to cook for another two to three minutes.
- Off the heat and stir in spring onion.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 209g | |
| Recipe makes 4 servings | |
| Calories 352 | |
| Calories from Fat 214 | 61% |
| Total Fat 24.01g | 30% |
| Saturated Fat 3.98g | 16% |
| Trans Fat 0.35g | |
| Cholesterol 51mg | 17% |
| Sodium 56mg | 2% |
| Potassium 607mg | 17% |
| Total Carbs 19.27g | 5% |
| Dietary Fiber 2.4g | 8% |
| Sugars 3.15g | 2% |
| Protein 15.2g | 24% |
