Ayam Pong Teh with Mission Naan

Ingredients

• 4 Mission Plain Naan

• 180 ml cooking oil

• 300 g shallots, finely pounded

• 10 cloves garlic, finely pounded

• 150 g preserved soy bean paste (taucu)

• 1 kg chicken, cut into bite-sized piece10 dried Chinese mushrooms, soaked in water till soft and stemmed

• 1 litre water

• 3 large potatoes, quartered

• 2 tbsp light soy sauce

• 2 tsp thick soy sauce

• 65 g sugar

• 100 g red chilies

• 50 g shrimp paste, fried with a little oil to fragrant the paste

• 1 sprig coriander (cilantro)

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Mission Plain Naan

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Instructions

• Step 1

  Heat oil and fry shallots and garlic until fragrant. Add the preserved soy bean paste and sauté over low-medium heat until fragrant.

• Step 2

  Stir in the chicken and mushrooms. Stir-fry until well mixed. Add in water.

• Step 3

  Bring to boil and add potatoes. Season with light soy sauce, thick soy sauce and sugar. Lower the heat and simmer for 25 minutes until the potatoes and chicken are cooked.

• Step 4

  To make sambal belacan, blend together red chilies and shrimp paste until fine.

• Step 5

  Toast naans in a heated frying pan. Tear them up and serve with chicken pong teh and sambal belacan. Garnish with coriander.