Ayam Pongteh (Nyonya Chicken with Fermented Bean Paste)
In short: Chicken braised with potatoes and shiitake in a sweet and savory sauce of shallots, garlic and fermented soybean paste, a Nyonya home favorite. It takes about 1 h 10 min in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 50 min
- Resting
- 30 min
- Total
- 1 h 10 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 505 kcal
Ayam pongteh is a Nyonya, or Peranakan, braise of chicken and potatoes cooked in fermented soybean paste, which Malaysians call tauchu. Lots of shallots and garlic are fried until golden, then the chicken and shiitake mushrooms simmer slowly in a sauce that is deeply savory with a gentle sweetness from palm sugar. The dish is not spicy, and the potatoes soak up the sauce. It is even better the next day, spooned over rice.
Instructions
- Soak the mushrooms in warm water for 30 minutes. Lift them out, keeping the soaking liquid, trim the stems and halve the caps.
- Heat the oil in a heavy pot over medium heat. Fry the shallots for 5 minutes, until golden, then add the garlic and cook for 1 minute.
- Stir in the fermented soybean paste and cook for 2 minutes, until fragrant.
- Add the chicken and brown it lightly for 5 minutes, turning once.
- Add the dark and light soy sauces, palm sugar, pepper and mushrooms and stir for 1 minute. Pour in the 400 ml (1 2/3 cups) water, using the mushroom soaking liquid for part of it, and bring to a boil.
- Add the potatoes, cover and simmer for 30 to 35 minutes, until the chicken is tender and reaches 74°C (165°F) and the potatoes are soft.
- Uncover and simmer for 5 to 10 minutes, until the sauce is thick and glossy. Taste for sugar and serve over rice with chili and scallion.
Tips
- Use whole-bean fermented soybean paste (tauchu), mashed, since it gives the dish its signature flavor. Miso with a splash of soy sauce is a milder substitute.
- Make it a day ahead. The potatoes absorb more sauce and the flavor deepens. Reheat with a splash of water, and it keeps for 3 days.
Questions and answers
What is pongteh?
Pongteh is a Nyonya (Peranakan) braise made with fermented soybean paste, shallots, garlic and potatoes, usually with chicken or pork. It tastes savory and slightly sweet.
Is ayam pongteh spicy?
No. It is savory and gently sweet. Serve it with sliced fresh chili or a spoonful of sambal on the side if you would like some heat.
Can I use pork for pongteh?
Yes. Pork belly or shoulder, cut into chunks, is common and is called babi pongteh. Simmer it for about 1 hour until very tender.
How long does it take to make Ayam Pongteh (Nyonya Chicken with Fermented Bean Paste)?
About 1 h 10 min in total: 20 min of preparation and 50 min of cooking.
How many calories are in Ayam Pongteh (Nyonya Chicken with Fermented Bean Paste)?
About 505 kcal per serving, with 31 g of protein, 28 g of carbohydrates and 27 g of fat. These values are estimates.
Nutrition per serving
| Calories | 505 kcal |
|---|---|
| Protein | 31 g |
| Carbohydrates | 28 g |
| Fat | 27 g |
| Fiber | 4 g |
| Sugar | 11 g |
| Sodium | 1500 mg |
Estimated values, calculated from the ingredients.
