Ayam Pongteh (Nyonya Stewed Chicken)
The full recipe is below, but here are pictures of the simple steps involved. First, fry the pounded shallot/garlic mixture till fragrant, then add the pounded taucheo (preserved soy beans), then add the chicken, stir. While doing all this, also bring to a boil half a litre of water in a pot.
From this point on, things start to look like a kitchen disaster. The ingredients stick to the wok and turn quite blackish and you query how is this ever going to become an actual stew. Don’t worry, just keep soldiering on.
Now add the potatoes and pre-soaked shiitake mushrooms, then drizzle some dark soy sauce (not too much). Stir, and then allow to simmer a few minutes before transferring everything into the pot. And one trick is to ladle some of the water from the pot back into the wok, and scrape all the goodness off the sides of the wok, making a gravy that you want to transfer back into the pot. Cover with a lid and simmer till cooked. Keep overnight, eat the next day. Voila!
Masak Pongteh (Home Recipe)
- Heat oil in wok, add & fry: shallot/garlic mixture till fragrant
- Add & continue to fry: pounded soya beans
- Add & fry for a while: 1 chicken (cut into bitesize pieces)
- Add & stir fry to mix well: Chinese mushrooms & 2 big potatoes (quartered)
- Sprinkle dark soya sauce & stir fry todistribute evenly
- Leave to simmer for about 3 mins
- Transfer to pot of boiling water
- Leave to simmer till chicken is cooked& potatoes are tender
- Season with sugar (if needed) to taste
- Serve with green chillies and french loaves or white rice
You may also be interested in looking at other Nyonya recipes in my Recipes Section. Nyonya cooking’s the one style of cooking I can comfortably say I’m a little better at.