Ayam Pongteh (Nyonya Chicken and Potato Stew)
Pound shallots and garlic into a coarse paste. Set aside.
Heat oil over medium heat, add shallots and garlic paste and fry for about 2 minutes, making sure not to burn the paste.
Add tauheo, dark soy sauce, and palm sugar. Stir until palm sugar has dissolved and liquid has thickened, about 30 seconds.
Add chicken and potatoes and the 3 cups of water. Bring to a boil.
When the water boils, reduce heat and simmer, stirring occasionally, for 1 hour or until the chicken is tender.
Season with salt and soy sauce to taste. Serve hot with steamed rice.