I cook these with soy bean paste. It's brown, very salty and known as Taucheo to me. I don't know what you call them in English but if you go to any Asian groceries and tell them you want soy bean paste, this is it.
Braised Chicken with Potatoes and Soy Bean Paste
2 whole chicken marylands, chopped into smaller pieces
2 tbsp EVOO
4 to 5 cloves of garlic, finely minced
Large thumb size piece of old ginger, peeled and crushed well into paste
1 tbsp heaped Taucheo or soy bean paste3 cups of water or more
3 potatoes, peeled and cubed to bite size
1 tbsp or to taste of light soy sauce
Dash of kecap manis or dark soy sauce
Heat up the oil until it is hot and add in the garlic and ginger. Saute until golden brown and fragrant and add in the Taucheo. Stir continuously to mix well until 'pecah minyak' or when oil separates from the mixture and rises to the surface. Add in the chicken pieces and brown lightly. Add in water, potato cubes, soy sauces and a pinch of salt. Bring to boil and let it simmer on low until chickens are cooked and potatoes are soft tender. Remove any fat and scum along the way.
Dish up and serve with hot steamed rice.