Nyonya Chicken and Potato Stew (Ayam Pongteh)

4.63 from 16 votes

Nyonya Chicken and Potato Stew (Ayam Pongteh)

Nyonya Chicken and Potato Stew, or Ayam Pongteh, is a delicious dish from Malacca’s Nyonya cuisine. It’s made with chicken, potatoes, taucheo (fermented soybean paste), gula melaka (palm sugar), and spices. This authentic Peranakan recipe has been passed down through generations and is perfect for a hearty, flavorful meal!

Prep Time10

Cook Time30

Total Time40

Course: Chicken, Potatoes

Cuisine: Nyonya Recipes

Keyword: Nyonya Chicken and Potato Stew

Servings: people

Author: Bee Yinn Low

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

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 them in oil until they turn golden brown. This really brings out their sweetness and boosts the aroma of the dish.
Taucheo. Go for a high-quality brand for the best results. It shouldn’t be too salty, and the fermented soybeans should have a nice golden to light brown color. Avoid anything too dark in color.
Potatoes. New potatoes or red potatoes hold up better than Russets. Peel and cut them into large chunks. If you want a creamier texture, Yukon Gold works great!

Nutrition