Nyonya Chicken and Potato Stew (Ayam Pongteh)

Name: Nyonya Chicken and Potato Stew (Ayam Pongteh)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 people
Ingredients: 2 shallots; 5 cloves garlic; ¼ cup oil; ¼ cup taucheo; 1 tablespoon dark soy sauce; 2 tablespoons palm sugar; 1 pound (500g) chicken; 4 small potatoes; 2 cups water; 1 tablespoon soy sauce; salt to taste

User Reviews

4.6

48 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
4 people
Calories
526 kcal
Course
Main Course
Cuisine
Southeast-Asian Fusion

Nyonya Chicken and Potato Stew (Ayam Pongteh)

Kelsey Carr

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Perfect for any time of day, this recipe delivers great flavor effortlessly.

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Ingredients

Servings

2 shallots peeled and roughly chopped
5 cloves garlic peeled and roughly chopped
¼ cup oil
¼ cup taucheo fermented bean sauce
1 tablespoon dark soy sauce
2 tablespoons palm sugar coarsely chopped into pieces
1 pound (500g) chicken cut into bite-sized pieces, about 18 pieces
4 small potatoes Yukons or Reds will hold better than Russets, peeled and cut into large pieces
2 cups water
1 tablespoon soy sauce
salt to taste

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Instructions

In a mortar and pestle, pound shallots and garlic into a coarse paste. You may use a food processor. 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 taucheo, dark soy sauce, and palm sugar. Stir until palm sugar has dissolved and liquid has thickened, about 30 seconds.
Add the chicken and potatoes, then pour in the water. Bring to a boil.
When the water boils, reduce heat and simmer, stirring occasionally, for 30 minutes or until the chicken is tender.
Season with soy sauce and salt to taste. Serve hot with steamed rice.

Notes

Recipe Source: House of Annie
New potatoes or red potatoes will hold better than Russets, peeled and cut into large pieces. You may use Yukon Gold for slightly creamier texture.
Shallots and garlic: Take your time to sauté and caramelize the shallots and garlic in oil until they turn golden brown. This step enhances the sweetness and aroma of the dish.
Taucheo: Opt for a high-quality brand for optimal results. A good quality brand should not be overly salty and the fermented soy beans should have a beautiful golden and light brown color. Avoid brands that is dark brown in color.
Potatoes: New potatoes or red potatoes will hold better than Russets, peeled and cut into large pieces. You may use Yukon Gold for slightly creamier texture.

Nutrition Information

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Serving 4people Calories 526kcal (26%) Carbohydrates 9g (3%) Protein 42g (84%) Fat 46g (71%) Saturated Fat 20g (100%) Cholesterol 163mg (54%) Sodium 679mg (28%) Fiber 1g (4%) Sugar 5g (10%)