Preheat 400 ml of cooking oil, fry potatoes until half-cooked, drain off the oil.
Preheat 150 ml of cooking oil, turn to medium heat, add in garlic, shallot and onion, cook until fragrant.
Add in minced bean paste, continue cooking until fragrant.
Add in chicken pieces, cook until the outer parts are cooked.
Add in mushroom, continue cooking for 1 minute.
Add in potatoes and mix well.
Add oyster sauce, dark soy sauce and coconut palm sugar to mushroom soaking water, mix well then add in, bring to the boil.
Reduce to low heat, cover and cook for 30 minutes, until ingredients are tender, stirring 1-2 times in between cooking.
Off the heat, discard the excess oil using a strainer.
The Nyonya Chicken Pongteh is ready to be served!
It is best served with rice.