Malaysian · beginner
Nyonya Ayam Pongteh
A comforting, savory-sweet Straits-Chinese braised chicken stew featuring tender potatoes simmered in fermented yellow soybean gravy.
- PREP TIME
- 15 min
- COOK TIME
- 35 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Heat 2 tablespoons of oil in a wide braising pot over medium heat.
- 02
Sauté minced shallots and garlic for 3 minutes until softened and fragrant without browning.
- 03
Add mashed yellow soybean paste and fry for 2 minutes until savory aromas are released.
- 04
Add chicken pieces and turn to coat in the soybean paste, cooking for 3 minutes until light brown outside.
- 05
Pour in water, dark sweet soy sauce, shaved palm sugar, and potato chunks, bringing to a low boil.
- 06
Reduce heat to low, cover pot, and gently simmer for 25 minutes until chicken is tender and potatoes are fork-tender.
A LITTLE KITCHEN KNOW-HOW
Low-Braising with Fermented Beans
Slow simmering proteins alongside fermented soybean pastes dissolves rich amino acids to yield a glossy braising reduction.
Notes from the kitchen
- Mashing the fermented soybeans mellows their bite and allows them to thicken the savory gravy naturally.
- This stew tastes even better prepared a day ahead as chicken absorbs deeper Umami flavor.
- Original home-cooking adaptation inspired by Malaysian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
