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Malaysian   -   Chicken With Brown Bean Paste (Ponteh)   adapted from The Exotic Kitchens of Malaysia by Copeland Marks

  • 5 Medium Shallots -- sliced
  • 1 Inch Ginger -- sliced
  • 5 Cloves Garlic -- sliced
  • 3 Tablespoons Water
  • 2 Cups Water
  • 5 Tablespoons Olive Oil
  • 1 Teaspoon Black Soy Sauce
  • 1 Tablespoon Brown Miso
  • 3 Pounds Chicken -- cubed
  • 1/2 Teaspoon Salt
  • 1 Tablespoon Sugar
  • 1 Medium Potato -- cubed
Directions Process shallots, ginger, and garlic to a smooth paste with 3 tablespoons of water. Heat 3 tablespoons of oil in a large pan and fry the spice paste for 5 minutes. Add 2 cups of water, salt, and sugar and cook for 15 minutes. In another skillet, fry the potato in the remaining oil until brown and softened about 10 minutes. Add to the chicken mixture and simmer, covered over low heat and the sauce is somewhat thickened about 10 minutes. Serve with rice.
Serves 6
Time to Make 0:00

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