Ayam Kombak

Chicken and Dried Mushrooms Simmered in Fermented Soy Bean Paste

My mother preferred to keep this for a few days and serve it for breakfast with French loaf
bread (baguette). It was one of my father’s favourite morning treats. The aroma evokes
memories of him sitting at the kitchen table, freshly Brylcreemed and shaven, scooping
up the kombak gravy with a pinch of bread. This dish can taste salty on its own and is best
eaten with rice or bread. As with many similar Nonya gravy dishes, ayam kombak tastes
even better the next day.

makes 6 servings

1.5 kg or 3¼ pounds chicken,
cut into serving pieces

1 tablespoon sugar
1 tablespoon dark soy sauce

10 dried Chinese mushrooms,
soaked in hot water for
30 minutes

2 tablespoons vegetable oil
3 cloves garlic, minced

230 g or 8 ounces fermented soy
beans (touched), lightly mashed

2 cups water
Red or green chillies, optional

1.   Rinse and pat dry the chicken pieces. Marinate with the
sugar and black soy sauce. Set aside for at least an hour.

2.   Remove the Chinese mushrooms from the hot water.
Stem each mushroom.

3.   Heat a Dutch oven or wok and add the oil. When the
oil begins to glisten, add in the minced garlic and mashed
soy bean paste. Stir fry for half a minute, then add in the
chicken. Turn the chicken parts over to ensure that each
is glazed on all sides.

4.   Add the water and Chinese mushrooms and bring
to a boil. Turn down the heat to simmer, covered, for
at least 30 minutes until the chicken is tender. Serve with
red or green chillies, if desired.

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