Nyonya Chicken and Potato Stew (Ayam Pongteh)
Nyonya Chicken and Potato Stew, or Ayam Pongteh, is a delicious dish from Malacca’s Nyonya cuisine. It’s made with chicken, potatoes, taucheo (fermented soybean paste), gula melaka (palm sugar), and spices. This authentic Peranakan recipe has been passed down through generations and is perfect for a
Foto: Rasa Malaysia
Bahan-bahan
- 2 shallots (peeled and roughly chopped)
- 5 cloves garlic (peeled and roughly chopped)
- ¼ cup oil
- ¼ cup taucheo (fermented bean sauce)
- 1 tablespoon dark soy sauce
- 2 tablespoons palm sugar (coarsely chopped into pieces)
- 1 pound chicken (cut into bite-sized pieces, about 18 pieces)
- 4 small potatoes (Yukons or Reds will hold better than Russets, peeled and cut into large pieces)
- 2 cups water
- 1 tablespoon soy sauce
- salt (to taste)
Langkah-langkah
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In a mortar and pestle, pound shallots and garlic into a coarse paste. You may use a food processor. Set aside.
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Heat oil over medium heat, add shallots and garlic paste and fry for about 2 minutes, making sure not to burn the paste.
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Add taucheo, dark soy sauce, and palm sugar. Stir until palm sugar has dissolved and liquid has thickened, about 30 seconds.
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Add the chicken and potatoes, then pour in the water. Bring to a boil.
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When the water boils, reduce heat and simmer, stirring occasionally, for 30 minutes or until the chicken is tender.
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Season with soy sauce and salt to taste. Serve hot with steamed rice.
Estimasi Nutrisi (per porsi)
Makronutrien
*AKG = Angka Kecukupan Gizi berdasarkan diet 2.000 kalori
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