Nyonya Chicken and Potato Stew (Ayam Pongteh)

Ayam Pongteh

Ayam Pongteh is a beloved dish in Peranakan cooking that represents the delicious food traditions of the Straits Chinese community, especially in Malacca (spelled as Melaka in Bahasa Malaysia). This traditional Nyonya chicken and potato stew is a delightful fusion of Chinese and Malay flavors, reflecting the cultural diversity of Malaysia.

Think tender chicken, chunky potatoes, and a sauce that’s an amazing combo of fermented soybean paste and spices. It’s not just food; it’s a taste of the cultural mash-up that is truly Malaysian. Much like cincaluk omelet (telur dadar cincaluk) and onde onde, Ayam Pongteh is a favorite Malaccan Baba-Nyonya dish that’s been enjoyed for generations and keeps the Peranakan food traditions alive.

Chicken And Potato Stew

Made with chicken, potato, and flavored with taucheo (fermented soybean sauce) and gula Melaka (palm sugar), ayam pongteh is a homey and wonderful dish that brings comfort and joy with every bite.

This Nyonya chicken and potato stew isn’t just tasty; it’s also a symbol of family and culture. Families pass down their own versions of the recipe, making it special and unique. When it’s cooking, the yummy smell fills the house and brings everyone together. Whether it’s for celebrations or everyday dinners, ayam pongteh makes mealtime special, bringing people closer and creating happy memories.

Ingredients

Pongteh ingredients typically include chicken, potatoes, taucheo (fermented soybean sauce), gula Melaka (palm sugar), and a blend of aromatics such as shallots and garlic.

• Potato – it’s best to use waxy potatoes like red potatoes or new potatoes as they hold their shape well during cooking and don’t turn mushy.
• Chicken – use whole chicken and cut into pieces, or you may use chicken leg quarters for tender chicken meat.
• Shallots and garlic – shallots and garlic are commonly used in Ayam Pongteh to add depth of flavor and aroma to the dish. They are typically sautéed until fragrant before adding other ingredients, contributing to the rich and savory taste of the stew.
• Palm sugar – palm sugar, also known as gula Melaka or gula Jawa, is a key ingredient in Ayam Pongteh. It adds a subtle sweetness and depth of flavor to the dish, balancing out the savory and umami notes.
• Taucheo – Taucheo is sometimes labeled as fermented soybean paste or soybean sauce. It is a fundamental ingredient in Ayam Pongteh. It adds a rich, savory flavor and depth to the dish.

See the recipe card for full information on ingredients.

How To Make Ayam Pongteh

Step 1: In a mortar and pestle, pound shallots and garlic into a coarse paste. You may use a food processor. Set aside.

Step 2: Heat oil over medium heat, add shallots and garlic paste and fry for about 2 minutes, making sure not to burn the paste.

Step 3: Add taucheo, dark soy sauce, and palm sugar. Stir until palm sugar has dissolved and liquid has thickened, about 30 seconds..

Step 4: Add the chicken and potatoes, then pour in the water. Bring to a boil.

Step 5: When the water boils, reduce heat and simmer, stirring occasionally, for 30 minutes or until the chicken is tender.

Step 6: Season with soy sauce and salt to taste. Serve hot with steamed rice.

Helpful Tips

To cook like a baba or Nyonya, make sure you follow my pro tips below:

• 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. 

Frequently Asked Questions

What To Serve With Pongteh

Pongteh is often served with complementary dishes to create a balanced meal. Here are some common options for a complete Peranakan or Nyonya meal:

Nasi Ulam

Sambal Udang

Bubur Cha-Cha

Asam Pedas Fish

I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.

Other Malaysian Recipes You Might Like

• Ayam Masak Merah (Chicken in Spicy Tomato Sauce)

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4.63 from 16 votes

Nyonya Chicken and Potato Stew (Ayam Pongteh)

By: Bee Yinn Low

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Servings: 4 people

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Ingredients  

1x2x3x

• ▢ 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

• 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

Serving: 4people, Calories: 526kcal, Carbohydrates: 9g, Protein: 42g, Fat: 46g, Saturated Fat: 20g, Cholesterol: 163mg, Sodium: 679mg, Fiber: 1g, Sugar: 5g

Nutrition information is automatically calculated, so should only be used as an approximation.

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