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4.6 from 48 votes

Nyonya Chicken and Potato Stew (Ayam Pongteh)

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

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. In a mortar and pestle, pound shallots and garlic into a coarse paste. You may use a food processor. Set aside.
  2. Heat oil over medium heat, add shallots and garlic paste and fry for about 2 minutes, making sure not to burn the paste.
  3. Add taucheo, dark soy sauce, and palm sugar. Stir until palm sugar has dissolved and liquid has thickened, about 30 seconds.
  4. Add the chicken and potatoes, then pour in the water. Bring to a boil.
  5. When the water boils, reduce heat and simmer, stirring occasionally, for 30 minutes or until the chicken is tender.
  6. 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

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

% 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.