Recipes - Malaysian & Singaporean

Ayam Pongteh (Nyonya Chicken And Potato Stew)
Ayam Pongteh


Ayam Pongteh (Nyonya stewed chicken) is one of the signature dishes of the Melaka Peranakan in Malaysia. The Nyonya cuisine usually involves a lot of effort in cooking, but this dish is much simpler and it is so flavourful with such few simple ingredients. One of the main ingredients in this dish is the taucheo (fermented bean sauce) that offers a salty flavour. Another key ingredient is the use of gula Melaka (palm sugar) as the smoky sweetness imparts a depth of flavour. However, if you can’t find gula Melaka, dark brown sugar can be substituted. The flavour of shallots and fermented bean paste being sautéed gives a distinct scent which belongs to pongteh. The sautéed onion mixture is then stewed with chicken and potatoes until flavours are infused. There are many variations to this dish, resulting from different combination of spices and vegetables. For example some might prefer mushroom over potatoes. For those who are not big on spices, this is the perfect recipe, simple and tasty.
Cooking Time: 30mins - 60mins
Serves:3 to 4
Total time: 30mins - 60mins
Course: Main
Cook Method: Braise/Stew
Cuisine: Malaysian & Singaporean









Ingredients:

1 chicken (cut into bite-sized pieces)
2 potatoes (cut into cubes)
5 shallots (pounded)
4 garlic cloves (pounded)
2 tbsp taucheo (fermented soy bean sauce)
250ml hot water
2 tbsp gula Melaka (palm sugar) (or substitute with 1 tbsp dark brown sugar)
2 tsp thick soy sauce
Salt to taste
100ml cooking oil




Steps:
  1. Pound onions and garlic until fine. Add in fermented soy bean sauce and mash well.
  2. Fry potato cubes in hot oil until lightly browned. Drain and leave about 50ml oil in wok. Add in the pounded ingredients and stir-fry until fragrant.
  3. Put in the chicken and stir-fry for another 5 mins.
  4. Add in 250ml water, palm sugar and thick soy sauce and bring to boil. Lower the heat and continue to cook until chicken is tender. Stir in potatoes, boil until tender and add in salt to taste.
  5. Serve hot with rice.

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Ayam Pongteh (Nyonya Chicken And Potato Stew)

Ayam Pongteh (Nyonya Chicken And Potato Stew)

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Ayam Pongteh (Nyonya stewed chicken) is one of the signature dishes of the Melaka Peranakan in Malaysia. The Nyonya cuisine usually involves a lot of effort in cooking, but this dish is much simpler and it is so flavourful with such few simple ingredients. One of the main ingredients in this dish is the taucheo (fermented bean sauce) that offers a salty flavour. Another key ingredient is the use of gula Melaka (palm sugar) as the smoky sweetness imparts a depth of flavour. However, if you can’t find gula Melaka, dark brown sugar can be substituted. The flavour of shallots and fermented bean paste being sautéed gives a distinct scent which belongs to pongteh. The sautéed onion mixture is then stewed with chicken and potatoes until flavours are infused. There are many variations to this dish, resulting from different combination of spices and vegetables. For example some might prefer mushroom over potatoes. For those who are not big on spices, this is the perfect recipe, simple and tasty.

Cooking Time: 30mins - 60mins
Serves: 3 to 4
Total time: 30mins - 60mins
Course: Main
Cook Method: Braise/Stew
Cuisine: Malaysian & Singaporean
Ingredients

1 chicken (cut into bite-sized pieces)
2 potatoes (cut into cubes)
5 shallots (pounded)
4 garlic cloves (pounded)
2 tbsp taucheo (fermented soy bean sauce)
250ml hot water
2 tbsp gula Melaka (palm sugar) (or substitute with 1 tbsp dark brown sugar)
2 tsp thick soy sauce
Salt to taste
100ml cooking oil

Instructions
  1. Pound onions and garlic until fine. Add in fermented soy bean sauce and mash well.
  2. Fry potato cubes in hot oil until lightly browned. Drain and leave about 50ml oil in wok. Add in the pounded ingredients and stir-fry until fragrant.
  3. Put in the chicken and stir-fry for another 5 mins.
  4. Add in 250ml water, palm sugar and thick soy sauce and bring to boil. Lower the heat and continue to cook until chicken is tender. Stir in potatoes, boil until tender and add in salt to taste.
  5. Serve hot with rice.

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