It’s easy to make this delicious Nyonya Chicken and Potato Stew (Ayam Pongteh), made with chicken, potatoes, and flavors such as seasoned taucheo and gula Melaka.
Ayam Pongteh, a Nyonya chicken and potato stew, was a popular reader request. Despite the fact that I was raised by my late grandmother, a devout Penang Nyonya, I had never tried Ayam pongteh until making this post.
An Ayam Pongteh is a traditional Malacca Nyonya dish, much like the Cincaluk Omelet (telur Dadar cincaluk) that I previously shared with you. Ayam pongteh is a comforting and delicious dish made with chicken, potatoes, taucheo (fermented soybean sauce), and gula Melaka (palm sugar).
As House of Annie’s recipe suggested, I made some adjustments when it came to the amount of dark soy sauce, which was used for color rather than flavor in this dish. You should give it a shot; I’m confident you’ll enjoy it.
The average number of calories in one serving
- Each serving of this recipe contains only 526 calories.
With this recipe, what are its complementary dishes?
The following recipes are great for a quick weeknight meal:
Ingredients:
- 4 small boiling potatoes, Yukons, or Reds will hold better than Russets, peeled and cut into large pieces
- 5 cloves garlic, peeled and roughly chopped
- 1 tablespoon soy sauce
- salt to taste
- 1/4 cup taucheo, fermented bean sauce
- 2 shallots, peeled and roughly chopped
- 1/4 cup oil
- 2 tablespoons palm sugar, chopped
- 1-3 lbs. (0.4 kg-1.3 kg) chicken, cut into bite-sized pieces, about 18 pieces
- 3 cups water
- 1 tablespoon dark soy sauce
Instructions:
- Make a coarse paste with the shallots and garlic. Set aside for later.
- For 2 minutes, fry the shallots and garlic paste in medium-high heat in the oil, being careful not to burn the paste.
- Add taheo, dark soy sauce, and palm sugar and mix well. 30 seconds to dissolve the palm sugar and thicken the liquid.
- Add the chicken, potatoes, and 3 cups of water to the pot. Heat until bubbling.
- When water comes to a boil, lower the heat and simmer for an hour or until the chicken is fork-tender.
- Make your own seasonings with salt and soy sauce. Serve with steamed rice.