Ayam Pongteh / Nyonya Chicken and Potato Stew 娘惹豆酱土豆焖鸡

If you are a fan of nyonya food, you should be rather familiar with this ayam Pongteh - a salted fermented soy bean based chicken cooked with mushroom and potato. Started off with more liquid, this dish is cooked until the gravy reduced and thickened to brown color sauce, coating the sweet tender meat. After long cooking, the flavor of the sauce goes right into the meat, rendering every bite pleasantly tasty and satisfying. Despite its humbly looking, ayam Pongteh is commonly prepared for celebration or festive especially during Chinese New Year or birthday celebration.

Food are best consumed fresh. However, the leftovers had never failed to impress us with all the flavors left to infuse overnight. We would deliberately make a little bit more just so that there will be some leftovers to be enjoyed the next day. Since when having leftover becoming such a fun?

Salted soy bean paste goes very well with garlic, which impart a rich pungent flavor to the dish; and a bit of sugar neutralize the saltiness from the bean paste and bring out the savory sweetness from the beans. This is a simple dish not to be missed!

Ayam Pongteh / Nyonya Chicken and Potato Stew

Ingredients

half chicken
10 shallots
10 garlics
2 tbsp taucu
4 dried shitake mushroom, soaked
1 tbsp sugar
1 potato
1 tbsp ABC Kicap Manis
3/4 cup water

Cooking Directions

In a pan, heat oil and saute shallot and garlic until golden brown.
Add chicken, taucu, dark soy sauce, potatoes, mushroom and water. Allow to boil.
Add sugar, simmer for 20-25 minutes till the sauce thicken and the meat becomes tender.

Subscribe to my FREE newsletter

Subscribe now to receive the recipes in your inbox so that you won't miss out any recipe!

Follow Me on Facebook and Pinterest