Nyonya Chicken and Potato Stew (Ayam Pongteh)
User Reviews
4.6
32 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
30 mins
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Total Time
40 mins
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Servings
4 people
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Calories
526 kcal
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Course
Main Course
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Cuisine
Southeast-Asian Fusion
Nyonya Chicken and Potato Stew (Ayam Pongteh)
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
- 2 shallot peeled and roughly chopped
- 5 cloves garlic peeled and roughly chopped
- ¼ cup neutral cooking oil generic cooking 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 potato Yukons or Reds will hold better than Russets, peeled and cut into large pieces, small
- 2 cups water
- 1 tablespoon soy sauce
- salt to taste
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
Show Details
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%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 526 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
32 reviews
Excellent
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