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Nyonya Chicken and Potato Stew – Ayam Pongteh

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Ingredients

Adjust Servings:
2 Shallots peeled and roughly chopped
5 Cloves garlic peeled and roughly chopped
1/4 cup Oil
1/4 cup Taucheo fermented bean sauce
1 Tbsp Dark soy sauce replaceable with 1 tbsp soy sauce
1 Tbsp Soy sauce
2 Tbsp Palm sugar in rice shape
1.2 kg Chicken in bite site
400 grams Potatoes Yukons or Reds will hold better than Russets, peeled and cut into large pieces
3 cups Water
Salt to taste

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Nyonya Chicken and Potato Stew – Ayam Pongteh

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  • 80 minutes
  • Serves 4
  • Medium

Ingredients

Directions

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Nyonya Chicken and Potato Stew (Ayam Pongteh) ix a wonderful, Malacca Nyonya dish made with a combination of chicken, potato, and flavored taucheo (tauchu) and gula Melaka. For non Asian reader – a little explanation – taucheo/tauchu is a Chinese dialect, termed as fermented soy bean sauce and gula Melaka or ‘Melacca’ (a state in Malaysia) ‘gula’ means sugar or sweet, and hence gula Melaka refers to brown sugar or palm sugar.

This is kind of easy to cook dish, but i think outside of Asia – its pretty hard to get dark soy. Well, no worries – soy sauce is also a good replacement!

Try this and let me know what you think of. If you would like some ‘kick’ add a little wine liquor during the last 10 minutes before serving. Whalla!

Note :-
We have launched www.foodstop.club – it’s a portal for food hunters to diary their food experience and also for food homemakers to advertising what they offers. Visit and it’s free! Foodstop.club is a food listing directory. Share it!

Steps

1
Done

Pound shallots and garlic into a coarse paste. Set aside.

2
Done

Heat oil over medium heat, add shallots and garlic paste and fry for about 2 minutes, making sure not to burn the paste.

3
Done

Add tauheo, dark soy sauce, and palm sugar. Stir until palm sugar has dissolved and liquid has thickened, about 30 seconds.

4
Done

Add chicken and potatoes and the 3 cups of water. Bring to a boil.

5
Done

When the water boils, reduce heat and simmer, stirring occasionally, for 1 hour or until the chicken is tender.

6
Done

Season with salt and soy sauce to taste. Serve hot with steamed rice.

John [Admin/Founder]

Founder of makan-makan.club, makanan.club

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