Another firm family favourite which I think most of you have eaten your mom's or grandma's version. Even the Nyonya's have their version called Ayam Pong Teh. Anyway, this is my version.
Deep fry potato wedges or rounds till lightly browned and set aside. Can omit this step altogether actually. Stir fry some chopped garlic and soy bean paste in some oil till fragrant. Put in the chicken pieces and fry till browned. Next add in the potatoes and enough water. Don't add too much water as the cooking process will draw out liquid from the chicken pieces. Add in salt and a little sugar to taste. Cover and simmer until chicken and potatoes are tender. Best served with plain rice.
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