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Ayam Pongteh Recipe (Nyonya Chicken and Potato Stew)
Adapted from: House of Annie
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 Tbsp dark soy sauce
1 Tbsp soy sauce
2 Tbsp 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
Method:
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.
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I grew up eating this! My grandma used to cook this a lot, she used starchy potatoes so the gravy would become really thick, so good with rice!
Oooh yes, I love the starchy sauce when the potatoes break down. :)
Bee, thanks for the mention! We really enjoy making and eating this dish – so easy to prepare, so tasty too. Can never make enough :-d
Thanks for your ayam pongteh recipe, I have made it twice since!
This recipe works well with pork hock or prime ribs as well. Mine has a bit of ginger in it. And a bit of sambal belacan to go with the dish and rice. Delicious.
Pork hock or prime ribs, great idea. :)
This recipe gives me a warm fuzzy feeling. Very homey :) Instead of palm sugar, I may use rock sugar instead.
Yes, you can use rock sugar. :)
omg i love pongteh! my mom will cook it with pork instead of chicken, but i love the potatoes so so much ;) kinda miss eating it since i’m studying far from home now :(
I just cooked this dish today for dinner, and it was delicious!!! My hubby loved it, and finished up the whole lot.Can i use pork instead of chicken?
Yes.
My ancestors were true blue Melaka Peranakans.
Bak Pongteh is MOST authentic. You’ll love it. Ayam pongteh was only introduced in the later years. Agree with me, all Peranakans?
I searched the net over but is still not able to find a receipe for Nonya jelly which is golden in colour and has a bouncy, crunchy texture. It is usually set in animal-shaped moulds and served in thin slices (in some traditional Peranakan homes during Chinese New Year) as the jelly tends to be very sweet. Regretted not learning from my mother-in-law when she was alive!
I love this Ayam Pongteh. My Chinese Malaysian friend introduced it to me but she mixed pork and chicken and it was so good.
Looks good and delicious. I would love to give this dish a try and see it for myself. ♥
Strangely, for decades my mom prepares babi ponteh with mushroom and taucheo sauce but never with potatoes. Is babi ponteh with potatoes the Melaka version? I would love to try one day. Even when we dine out at peranakan restaurants in Singapore, they never add potatoes in the dish. But it’s true, peranakan food is best at home.
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ayam pongteh(improve version) – I used Indonesian ABC sweet sauce and kikoman soy sauce and a squeeze of lime and it bring out the taste of ayam to the next level… try it…