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Ayam Pongteh Recipe (Nyonya Chicken and Potato Stew)

Ayam Pongteh (Nyonya Chicken and Potato Stew)

Course Side Dish
Cuisine Malaysian
Keyword Nyonya Chicken and Potato Stew
Servings 4 people
Calories 526 kcal


  • 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- lb 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


  1. Pound shallots and garlic into a coarse paste. Set aside.

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

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

  4. Add chicken and potatoes and the 3 cups of water. Bring to a boil.

  5. When the water boils, reduce heat and simmer, stirring occasionally, for 1 hour or until the chicken is tender.

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

Nutrition Facts
Ayam Pongteh Recipe (Nyonya Chicken and Potato Stew)
Amount Per Serving (4 people)
Calories 526 Calories from Fat 414
% Daily Value*
Fat 46g71%
Saturated Fat 20g125%
Cholesterol 163mg54%
Sodium 679mg30%
Potassium 487mg14%
Carbohydrates 9g3%
Fiber 1g4%
Sugar 5g6%
Protein 42g84%
Vitamin A 305IU6%
Vitamin C 5.7mg7%
Calcium 41mg4%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.