Hello everybody, it is Jim, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, pongteh chicken (nyonya-style yellow bean chicken stew). It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Pongteh Chicken (Nyonya-style Yellow Bean Chicken Stew) is one of the most well liked of recent trending foods in the world. It is enjoyed by millions daily. It is easy, it is quick, it tastes delicious. Pongteh Chicken (Nyonya-style Yellow Bean Chicken Stew) is something which I’ve loved my entire life. They are nice and they look wonderful.
Nyonya Chicken Pongteh is another classic Nyonya dish. It is easy to prepare, yet delicious! Made with chicken, potato and flavored with taucheo (fermented soy bean sauce) and gula Melaka (palm sugar), ayam pongteh is a homey and wonderful dish… I adapted this ayam pongteh recipe from my friend House of Annie, except that I reduced the amount of dark soy sauce because dark soy.
To begin with this recipe, we must prepare a few components. You can cook pongteh chicken (nyonya-style yellow bean chicken stew) using 15 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Pongteh Chicken (Nyonya-style Yellow Bean Chicken Stew):
- Take 350 g Chicken Meat (boneless, skinless, cut into pieces)
- Prepare 200 g Potatoes (cubed)
- Make ready 100 g Mushrooms (Shitake or Brown, sliced)
- Take 100 g Carrots (sliced)
- Get 2-4 cups Water (as needed)
- Get Pre-Sauce Mix (mix well in a bowl);
- Make ready 1 Tbsp Light Soy Sauce
- Prepare 1 Tbsp Dark Soy Sauce
- Prepare 2 Tbsp Fermented Yellow Bean Paste (Taucu)
- Prepare Other Ingredients;
- Get 2-3 Tbsp Palm Sugar (this one is necessary)
- Take 30 g Shallots (minced)
- Take 30 g Garlic (minced)
- Prepare 30 g Ginger (minced)
- Get 4 Tbsp Cooking Oil
Babi pongteh is a peranakan stew with strong flavours. Serve babi pongteh hot, topped with crushed red bird's eye chillies. Alternatively, sambal belachan with a squeeze of calamansi juice would make a nice dip. Babi Pongteh Nyonya Style Pork Stew.
Steps to make Pongteh Chicken (Nyonya-style Yellow Bean Chicken Stew):
- SAUTÉ; In a medium size pot, heat up the Cooking Oil until hot and sauté the Garlic, Shallots and Ginger until fragrant.
- SAUCE & CHICKEN; add the Pre-Sauce Mix and stir well. Then add the chicken pieces and cook them until brown all over (2 minutes each sides 4 minutes total, on medium to high heat).
- VEGGIES & PALM SUGAR; add the Potatoes, Mushrooms, Carrots and Palm Sugar. Then mix well.
- WATER; The amount of water depends in the size of the pot, and the quantity of ingredients. Start with 2 cups of Water first and add just enough to submerge all the ingredients. You don't want to add too much water.
- STEWING; Bring the stew to a Boil and then lower the heat to a Simmer. Cover with a lid and let it stew until the Potatoes and Carrots are tender and the liquid has thicken (depending on the amount of Water, it could take 15-45 mins). REMEMBER to stir the pot occasionally. SERVE hot.
Ayam pongteh (nyonya dish - salted bean chicken potato stew). Try this Fusion Chicken Pongteh recipe by Chef NMDR. Chicken Pongteh is a Nyonya dish and and I've given it a twist by using Japanese miso paste instead of the Chinese fermented soya beans (tau cheo). Ayam/babi pongteh, a stew of chicken or pork cooked with tauchu or salted fermented soy beans, and gula melaka. Kari kapitan, a Penang Nonya take on the ubiquitous chicken curry.
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