Ingredients with Measurements:
- 1 lb. pohak (Hawaiian salted fish)
- 1 lb. boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tbsp. vegetable oil
- 1 tbsp. soy sauce
- 1 tbsp. oyster sauce
- 1 tbsp. sugar
- 1/4 cup water
- 2 green onions, chopped
- Salt and pepper to taste
Special equipment needed:
- Large skillet or wok
Step-by-step instructions:
1. Soak the pohak in water for at least 30 minutes to remove excess salt. Drain and rinse well.
2. Heat the oil in a large skillet or wok over medium-high heat. Add the onion and garlic and sauté until fragrant.
3. Add the chicken and cook until browned on all sides.
4. Add the pohak, soy sauce, oyster sauce, sugar, and water. Stir to combine.
5. Reduce the heat to low and simmer for 10-15 minutes, or until the chicken is cooked through and the sauce has thickened.
6. Season with salt and pepper to taste.
7. Garnish with chopped green onions and serve hot.
- Time:
Preparation time: 40 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat for sautéing
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 300
- Fat: 10g
- Carbohydrates: 10g
- Protein: 40g
Substitutions for ingredients:
- You can use any type of salted fish instead of pohak.
- You can use boneless, skinless chicken breasts instead of thighs.
- You can use any type of cooking oil instead of vegetable oil.
- You can use honey or maple syrup instead of sugar.
Variations:
- You can add vegetables such as bell peppers, carrots, or broccoli.
- You can use beef or pork instead of chicken.
- You can add chili flakes or hot sauce for a spicy kick.
Tips and tricks:
- Soaking the pohak in water is important to remove excess salt and prevent the dish from becoming too salty.
- Make sure to brown the chicken well before adding the pohak and sauce to ensure the chicken is cooked through.
- Adjust the seasoning to your liking by adding more or less salt, sugar, or soy sauce.
Storage instructions:
- Store leftover pohak with chicken in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pohak with chicken in a skillet over medium heat until heated through.
Presentation ideas:
- Serve the pohak with chicken in a large bowl or on a platter.
- Garnish with chopped green onions and sesame seeds.
Garnishes:
- Chopped green onions
- Sesame seeds
Pairings:
- Steamed rice
- Stir-fried vegetables
Suggested side dishes:
- Miso soup
- Edamame
Troubleshooting advice:
- If the dish is too salty, rinse the pohak again before adding it to the skillet.
- If the sauce is too thick, add more water to thin it out.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Pohak is a traditional Hawaiian salted fish that has been a staple in Hawaiian cuisine for centuries.
Flavor profiles:
- Salty, savory, umami
Serving suggestions:
- Serve the pohak with chicken as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indonesian