Pongteh Chicken (Nyonya-style Yellow Bean Chicken Stew)

SAUTÉ; In a medium size pot, heat up the Cooking Oil until hot and sauté the Garlic, Shallots and Ginger until fragrant.

SAUCE & CHICKEN; add the Pre-Sauce Mix and stir well. Then add the chicken pieces and cook them until brown all over (2 minutes each sides 4 minutes total, on medium to high heat).

VEGGIES & PALM SUGAR; add the Potatoes, Mushrooms, Carrots and Palm Sugar. Then mix well.

WATER; The amount of water depends in the size of the pot, and the quantity of ingredients. Start with 2 cups of Water first and add just enough to submerge all the ingredients. You don't want to add too much water.

STEWING; Bring the stew to a Boil and then lower the heat to a Simmer. Cover with a lid and let it stew until the Potatoes and Carrots are tender and the liquid has thicken (depending on the amount of Water, it could take 15-45 mins). REMEMBER to stir the pot occasionally. SERVE hot.