Nyonya Chicken and Potato Stew (Ayam Pongteh)
Ayam Pongteh (Nyonya Chicken and Potato Stew)
Servings: 4 people
Calories: 526kcal
Ingredients
- 2 shallots peeled and roughly chopped
- 5 cloves garlic peeled and roughly chopped
- 1/4 cup oil
- 1/4 cup taucheo fermented bean sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon soy sauce
- 2 tablespoons palm sugar chopped
- 1-3 lbs (500g-1.35kg) chicken, cut into bite-sized pieces, about 18 pieces
- 4 small boiling potatoes Yukons or Reds will hold better than Russets, peeled and cut into large pieces
- 3 cups water
- salt to taste
Instructions
- Pound shallots and garlic into a coarse paste. 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 tauheo, dark soy sauce, and palm sugar. Stir until palm sugar has dissolved and liquid has thickened, about 30 seconds.
- Add chicken and potatoes and the 3 cups of water. Bring to a boil.
- When the water boils, reduce heat and simmer, stirring occasionally, for 1 hour or until the chicken is tender.
- Season with salt and soy sauce to taste. Serve hot with steamed rice.
Nutrition
Serving: 4people | Calories: 526kcal | Carbohydrates: 9g | Protein: 42g | Fat: 46g | Saturated Fat: 20g | Cholesterol: 163mg | Sodium: 679mg | Fiber: 1g | Sugar: 5g