Chicken Pongteh (Ayam Pongteh) is a delicious Nyonya cuisine dish. It is a stew made with chicken, potatoes, fermented bean sauce (taucu), and palm sugar. The dish's origin dates back to the Peranakan community, descendants of Chinese and Malay intermarriage.
The Peranakan community is known for its unique blend of Chinese and Malay influences, and Chicken Pongteh is a prime example of this cultural fusion. It is one of the most popular dishes in Nyonya cuisine, and it stands out because it combines Chinese and Malay cooking styles.
In this video, I will share my Ayam Pongteh recipe, a classic Peranakan chicken stew with potatoes.
#ayampongteh #chickenpongteh #Nyonyacuisine
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Recipe:
(Please download the recipe and read the full details at tasteasianfood.com/ayam-pongteh/ )
Ingredients:
100g shallots
8 cloves of Garlic
3 tbsp of fermented bean paste (Taucu)
1kg chicken thighs, bone-in, skin-on chunks
2 tbsp light soy sauce
2 tbsp dark soy sauce
1 cup of water
450g potatoes, cut into large chunks
5 medium-sized dried shitake mushrooms (soak and cut into slices)
2 tbsp palm Sugar (Gula Melaka)
1/4 tsp salt
Method:
- Peel and cut the potatoes into one-inch chunks. Drain them in a colander and wipe them with a dry cloth.
- Heat oil in a wok and fry the potatoes until they are slightly charred at the edges and a light golden brown. Once done, place them on a paper towel to absorb the excess oil.
- Peel the shallots and garlic and chop them roughly. Then, blend them in a food processor until they form a paste.
- Soak the dried shiitake mushrooms in water until soft, remove stems, and cut into slices before use.
- Saute the blended shallot and garlic paste with oil over medium heat until the color turns slightly darker and releases an aromatic flavor.
- Add the light soy sauce, fermented yellow soybean paste, dark soy sauce, and water.
- Add the chicken pieces, mushrooms, and potatoes to the wok. Add salt and palm sugar.
- Cook the chicken and potatoes over low heat. Once the chicken is fully cooked, stop cooking it, as overcooking can toughen the meat.
- Remove them from the wok and transfer them to a serving dish.
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Website: tasteasianfood.com/
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