Ayam Pongteh (Nyonya-style Chicken Stew)
Nyonya-style Chicken Stew (Ayam Pongteh) is a traditional dish from the Peranakan cuisine, known for its rich and flavorful taste. This dish is a perfect combination of Chinese and Malay flavors, making it a popular choice for family gatherings and special occasions.
Ingredients
- 1 whole chicken, cut into pieces
- 200g shallots, sliced
- 100g garlic, minced
- 4-5 pieces of dried Chinese mushrooms, soaked and halved
- 3-4 large potatoes, peeled and quartered
- 2 tablespoons of fermented soybean paste (tauchu)
- 2 tablespoons of dark soy sauce
- 2 tablespoons of sugar
- 1 tablespoon of cooking oil
- 500ml water
Instructions
- Heat the cooking oil in a pot and sauté the shallots and garlic until fragrant.
- Add the chicken pieces and cook until they are slightly browned.
- Stir in the fermented soybean paste, dark soy sauce, and sugar.
- Add the mushrooms, potatoes, and water. Bring to a boil, then reduce the heat and simmer for 1.5 hours or until the chicken is tender.
- Adjust the seasoning if necessary and serve hot with steamed rice.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 2 hours
- Total time:
- 2 hours
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 20g
- Protein
- 25g
- Fat
- 15g
Supplies
Large pot Cutting board Knife Stirring spoon
Tools
Potato peeler Measuring spoons
Serving suggestions
Ayam Pongteh is best served with steamed white rice and a side of pickled vegetables.
Tips & tricks
For a richer flavor, marinate the chicken in the soybean paste and dark soy sauce for at least 30 minutes before cooking.
Cost
$15