Ayam Pongteh | Malaysian Nyonya Chicken with Taucu and Potatoes

Soften the dried mushrooms in hot water. Reserve the soaking liquid and trim off the stems. In a food processor, pulse the shallots and garlic into a coarse paste; it does not need to be smooth, since the texture of the shallots should remain noticeable in the sauce.

Heat the oil in a heavy-bottomed pot and cook the paste over medium heat for 5 minutes, stirring. Add the taucu and cook for 2–3 minutes more, until the sharp aroma mellows into a sweet, fermented fragrance. Taucu burns easily, so do not raise the heat.

Add the chicken pieces and turn them to coat on all sides with the paste. Add the dark soy sauce, black pepper, and cinnamon stick, and cook for 5 minutes more, turning the chicken; the surface should darken.

Add 700 ml water, the reserved mushroom soaking liquid, and the softened mushrooms, then bring to a boil. Reduce the heat and simmer for 15 minutes. Add the potatoes, cut into large chunks, each about four bites in size, and the coconut sugar. Continue cooking until the potatoes yield gently to a knife.

Uncover the pot and raise the heat slightly. Reduce the sauce until a track scraped through it with a spoon stays visible for 1–2 seconds. Check the internal temperature at the center of the thickest thigh piece without touching the bone; it should reach 74°C / 165°F. Taste and add salt if needed, then remove the cinnamon stick.