Ayam Pongteh – Nonya Chicken and Potato Stew

An unplanned lunch today who had pork rib pongteh and a challenge by L.   I took up the challenge and two trips to the supermarket as I had gone earlier in the day but didnt stock up on shallot, potatoes, gula melaka and fermented bean paste.

One of my favourite Chicken and potato stew – ayam pongteh.



I decided to cook it at my mom’s place to borrow her “wok fire” as mine is an induction stove, and I don’t have a wok to fry the shallot.


1. Fry 5 pieces of Shallot, Garlic, until fragrant.  Add 2 tbsp of fermented bean paste. Add Chicken (cut into small pieces).  Fry until chicken pieces are coated, then add 1/2 cup water.  Simmer for 5 mins.  Add 1 tsp dark soy sauce, 1 piece of gula melaka (palm sugar) and 1 tbsp of soy sauce and dash of pepper (according to taste).

2. Peel Russet potatoes and carrots.  (I find russet potatoes take a shorter time to  cook.)  Simmer for 40 mins.  Add chinese mushrooms (earlier soaked in hot water, and stem removed).  Simmer for 20 mins.

You can put everything (from step 2 onwards) in crock pot for 40 mins instead of simmering in crock pot.  The stew tastes even better eaten the next day.

3.  Serve with white rice.







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