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.

CHINESE VERSION: 娘惹Pongteh鸡 (豆酱马铃薯焖鸡)

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Nyonya Chicken Pongteh (Bean Paste Potatoes Chicken Stew) | MyKitchen101en

Ingredients:

  • 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)
 

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.

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3 Add in minced bean paste, continue cooking until fragrant.

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4 Add in chicken pieces, cook until the outer parts are cooked.

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5 Add in mushroom, continue cooking for 1 minute.

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6 Add in potatoes and mix well.

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7 Add oyster sauce, dark soy sauce and coconut palm sugar to mushroom soaking water, mix well then add in, bring to the boil.

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8 Reduce to low heat, cover and cook for 30 minutes, until ingredients are tender, stirring 1-2 times in between cooking.

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9 Off the heat, discard the excess oil using a strainer.

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10 The Nyonya Chicken Pongteh is ready to be served!

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11 It is best served with rice.

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