Nyonya Chicken Pongteh is another classic Nyonya chicken stew dish that is easy to prepare. It has a rich and thick savory sauce with mild sweetness and is best served with rice.
Check out our Nyonya recipe collection such as Nyonya acar, and Nyonya style asam pedas.
CHINESE VERSION: 娘惹Pongteh鸡 (豆酱马铃薯焖鸡)
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Nyonya Chicken Pongteh (Bean Paste Potatoes Nyonya Chicken Stew) | MyKitchen101en
Ingredients:
- 350 g potatoes (cut into chunks)
- 150 ml cooking oil
- 50 g garlic (finely chopped)
- 150 g shallot (finely chopped)
- 60 g onion (finely chopped)
- 40 g bean paste/taucu (minced)
- 600 g chicken (cut into pieces)
- 50 g mushroom (soaked, squeezed, cut into pieces)
- 2 tbsps oyster sauce
- 1 tbsp dark soy sauce
- 1 tbsp coconut palm sugar (or sugar)
- 250 ml mushroom soaking water (or plain water)
Directions:
1 Preheat 400 ml of cooking oil, fry potatoes until half-cooked, drain off the oil.
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2 Preheat 150 ml of cooking oil, turn to medium heat, add in garlic, shallot and onion, cook until fragrant.
3 Add in minced bean paste, continue cooking until fragrant.
4 Add in chicken pieces, cook until the outer parts are cooked.
5 Add in mushroom, continue cooking for 1 minute.
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6 Add in potatoes and mix well. (Related: Is potato vegetable?)
7 Add oyster sauce, dark soy sauce and coconut palm sugar to mushroom soaking water, mix well then add in, bring to the boil.
8 Reduce to low heat, cover and cook for 30 minutes, until ingredients are tender, stirring 1-2 times in between cooking.
9 Off the heat, discard the excess oil using a strainer.
10 The Nyonya Chicken Pongteh is ready to be served!
11 It is best served with rice.
Nyonya Chicken Pongteh (Bean Paste Potatoes Nyonya Chicken Stew)
Nyonya Chicken Pongteh is another classic Nyonya dish which is easy to prepare. It has a rich and thick savory sauce with mild sweet and is best served with rice.
- 350 g potatoes (cut into chunk)
- 150 ml cooking oil
- 50 g garlic (finely chopped)
- 150 g shallot (finely chopped)
- 60 g onion (finely chopped)
- 40 g bean paste/taucu (minced)
- 600 g chicken (cut into pieces)
- 50 g mushroom (soaked, squeezed, cut into pieces)
- 2 tbsps oyster sauce
- 1 tbsp dark soy sauce
- 1 tbsp coconut palm sugar (or sugar)
- 250 ml mushroom soaking water (or plain water)
Preheat 400 ml of cooking oil, fry potatoes until half-cooked, drain off the oil.
Preheat 150 ml of cooking oil, turn to medium heat, add in garlic, shallot and onion, cook until fragrant.
Add in minced bean paste, continue cooking until fragrant.
Add in chicken pieces, cook until the outer parts are cooked.
Add in mushroom, continue cooking for 1 minute.
Add in potatoes and mix well.
Add oyster sauce, dark soy sauce and coconut palm sugar to mushroom soaking water, mix well then add in, bring to the boil.
Reduce to low heat, cover and cook for 30 minutes, until ingredients are tender, stirring 1-2 times in between cooking.
- Off the heat, discard the excess oil using a strainer.
- The Nyonya Chicken Pongteh is ready to be served!
- It is best served with rice.
This recipe yields 8 servings.
The nutritional value for reference is for 1 serving.
Did you use red bean paste? Thanks
The bean paste used in this recipe is taucu bean paste, which is salty. It is fermented bean paste made from ground soybeans. It is different from red bean paste, which is sweet and for making buns or dessert.
That looks good …I ❤️ chicken pongteh! thanks for the tuitorial …
Tq. Have tried. Very nice.