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.

Ayam Pongteh (Nyonya-style Chicken Stew)

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

  1. Heat the cooking oil in a pot and sauté the shallots and garlic until fragrant.
  2. Add the chicken pieces and cook until they are slightly browned.
  3. Stir in the fermented soybean paste, dark soy sauce, and sugar.
  4. 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.
  5. 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