Original recipe here: http://mykitchen101en.com/nyonya-chicken-pongteh-bean-paste-potatoes-chicken-stew/
I hardly adapted other than not deep frying the potatoes and replacing the palm sugar with sweet potato which gives it a natural sweetness and added sweetness when it melts into the sauce.
Ingredients
1 kg chicken pieces (I used thigh fillet which I cubed)
2 medium potatoes, peeled and cubed
1 medium sweet potato, peeled and cubed
8 dried shitake (rehydrated and save the soaking water)
1 tbsp dark soya sauce
2 tbsp oyster sauce
2 tsbp chinese cooking wine
1 tbsp bean paste (mashed tau cheo)
3 garlic cloves, whole but smashed
1 small onion or a few shallots, sliced
1 bay leaf
Method
1) In the Instant Pot, press the saute function. Pour oil and let it warm up. Saute the the onions until translucent. Add the tau cheo and stir fry until fragrant. Add the garlic and stir fry briefly.
2) Add the potatoes and stir fry. Add the chicken pieces and briefly stir fry.
3) Add the cooking wine and deglaze the bottom of the pot.
4) Add the remaining ingredients including the mushroom soaking water. Top up with water if necessary, it should at least submerge the chicken halfway.
5) Clamp on the lid and set the Poultry function to 10 minutes. (If using frozen chicken, increase the time to 20 minutes. The chicken also has to be mostly submerged or will not cook properly). After it beeps, wait around 5 to 10 minutes and allow it to naturally release.
6) If desired, remove the chicken and use the Saute function to reduce the sauce.
7) Serve immediately with steamed rice.
Notes: This recipe can also be served with belly pork.
http://themeatmen.sg/babi-pongteh/
