Ayam Pongteh (Classic Nyonya Braised Chicken)
Hidangan tradisional · Nyonya (Malaysian Chinese)
A classic Nyonya dish featuring tender chicken pieces braised in a rich, savory sauce made with fermented soybean paste (taucheo) and potatoes, offering a comforting and deeply flavorful experience.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Chicken thighs500g
- Potatoes2 medium
- Fermented soybean paste (taucheo)4 tbsp
- Shallots4
- Garlic3 cloves
- Ginger1 inch piece
- Palm sugar (gula melaka)1 tbsp
- Dark soy sauce1 tbsp
- Water200ml
- Vegetable oil2 tbsp
- Saltto taste
- Black pepperto taste
- Spring onionsfor garnish
- Red chiliesfor garnish
Langkah
- 1
Peel and cut potatoes into large chunks. Chop shallots, garlic, and ginger finely.
- 2
Rinse the fermented soybean paste (taucheo) to remove excess salt, then mash it slightly.
- 3
Heat vegetable oil in a pot or Dutch oven over medium heat. Sauté shallots, garlic, and ginger until fragrant.
- 4
Add the mashed taucheo and stir-fry for 2-3 minutes until aromatic.
- 5
Add the chicken pieces and brown them on all sides.
- 6
Pour in water, dark soy sauce, and palm sugar. Stir to combine.
- 7
Add the potato chunks. Bring to a boil, then reduce heat, cover, and simmer for 45-60 minutes, or until chicken is tender and potatoes are cooked through.
- 8
Season with salt and black pepper to taste. Adjust sweetness and saltiness as needed.
- 9
Serve hot, garnished with sliced red chilies and chopped spring onions.
