Editorial sample recipeMalaysianbeginnerhalaldairy-free

Nyonya Ayam Pongteh

Name: Nyonya Ayam Pongteh
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Malaysian
Ingredients: 600 g Chicken thighs, cut into bite-sized pieces; 2 medium Potatoes, peeled and cut into chunks; 2 tbsp Salted yellow soybean paste (tauchu), mashed into a paste; 2 tbsp Dark sweet soy sauce (kecap manis); 6 piece Shallots, finely minced; 4 clove Garlic, finely minced; 25 g Shaved palm sugar (gula melaka); 300 ml Water

A comforting, savory-sweet Straits-Chinese braised chicken stew featuring tender potatoes simmered in fermented yellow soybean gravy.

Prep: 15 min
Cook: 35 min
Total: 50 min

AI-generated illustration of Nyonya Ayam Pongteh

AI illustration

Technique to learn

Low-Braising with Fermented Beans

Slow simmering proteins alongside fermented soybean pastes dissolves rich amino acids to yield a glossy braising reduction.

Instructions

Step 1: Heat 2 tablespoons of oil in a wide braising pot over medium heat.
Step 2: Sauté minced shallots and garlic for 3 minutes until softened and fragrant without browning.

Step 3: Add mashed yellow soybean paste and fry for 2 minutes until savory aromas are released.

Step 4: Add chicken pieces and turn to coat in the soybean paste, cooking for 3 minutes until light brown outside.

Step 5: Pour in water, dark sweet soy sauce, shaved palm sugar, and potato chunks, bringing to a low boil.

Step 6: Reduce heat to low, cover pot, and gently simmer for 25 minutes until chicken is tender and potatoes are fork-tender.

Cooking tips

Mashing the fermented soybeans mellows their bite and allows them to thicken the savory gravy naturally.
This stew tastes even better prepared a day ahead as chicken absorbs deeper Umami flavor.
Original home-cooking adaptation inspired by Malaysian; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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