Ayam Pongteh – Nyonya Chicken Stew with Soybean Paste

By Margarita Lee

Recipe of Ayam Pongteh – Nyonya Chicken Stew with Soybean Paste by Margarita Lee

Ayam Pongteh – Nyonya Chicken Stew with Soybean Paste

Ingredients:

2 kg chicken – chopped into pieces
3 tbsp. cooking oil
10 pips garlic – pound finely
20 shallots – pound finely
5 Chinese mushrooms – soaked
2 cups potatoes – wedges (boil till soft, keep for later use)
1 cup carrots – wedges (boil till soft, keep for later use)
2 tbsp. fermented soybean paste /Tau Cheong
2 tbsp. light soya sauce
1 tsp. dark soya sauce
1 tbsp. palm sugar/brown sugar
1 cup water
Salt to taste
Parsley for garnishing

Method:

  1. Marinate chicken pieces with light and dark soya sauce.
  2. Heat oil, sauté onion and garlic paste, add soya bean paste, fry till aromatic.
  3. Add in marinated chicken and mushroom. Stir well; add in one cup of water.
  4. Simmer chicken for about 10-15 minutes; add in potatoes and carrot wedges.
  5. Add in sugar and salt to taste, and continue stewing for 5 minutes or until the chicken is tender.
  6. Garnish with parsley.

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