Dive into the heart of Malaysian cuisine with the unforgettable flavors of Nyonya Chicken Stew Pongteh! This delightful dish, rich in savory goodness and infused with the unique taste of fermented soybean paste, is sure to tantalize your taste buds and warm your soul. Perfect for family gatherings or a cozy dinner at home, this stew combines tender chicken and hearty potatoes in a luscious broth that is simply irresistible. Ready to impress your guests and elevate your cooking game? Let’s unlock the secrets to this traditional recipe that will have everyone asking for seconds!
Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 80 mins
Cuisine: Malaysian
Serves: 4 servings
Ingredients
- 1 lb chicken, cut into pieces
- 1 cup potatoes, cubed
- 1/2 cup fermented soybean paste (taucheo)
- 2 cloves garlic, minced
- 1 onion, sliced
- 2 cups water
- 1 tsp sugar
- Salt to taste
- Fresh coriander for garnish
Instructions
- Prepare all ingredients by washing the chicken pieces, cutting potatoes into uniform cubes, mincing garlic, and slicing onions.
- Heat a large wok or deep cooking pan over medium heat. Add a small amount of oil and sauté sliced onions and minced garlic until fragrant and lightly golden.
- Add the fermented soybean paste (taucheo) and stir-fry for 2-3 minutes, breaking down the paste and releasing its rich, savory flavors.
- Carefully add chicken pieces to the pan, stirring to coat them evenly with the soybean paste mixture. Cook for 5-7 minutes until the chicken starts to brown slightly.
- Pour in water, ensuring it covers the chicken pieces. Add sugar and a pinch of salt, then stir to combine all ingredients.
- Reduce heat to low, cover the pan, and let the stew simmer gently for approximately 30-40 minutes, allowing the chicken to become tender and absorb the flavors.
- Add cubed potatoes during the last 15 minutes of cooking, ensuring they become soft but not mushy.
- Check seasoning, adjusting salt if needed. The stew should have a rich, slightly sweet and savory flavor profile.
- Once chicken is fully cooked and potatoes are tender, remove from heat and let rest for 5 minutes.
- Garnish with fresh chopped coriander leaves before serving hot with steamed white rice.
Tips
- Prep Ahead: To save time, you can marinate the chicken with the soybean paste a few hours before cooking. This will enhance the flavors even more!
- Adjust the Heat: If you enjoy a little spice, consider adding sliced chili peppers or a dash of chili paste to the stew for an extra kick.
- Perfect Potatoes: Make sure to cut the potatoes into even-sized cubes to ensure they cook uniformly. Add them during the last 15 minutes to keep them from becoming too mushy.
- Flavor Boost: For a deeper flavor, you can add a splash of soy sauce or a few slices of ginger while sautéing the onions and garlic.
- Garnish Generously: Fresh coriander not only adds a pop of color but also enhances the dish's aroma. Don’t skimp on this final touch before serving!
- Serving Suggestion: This stew pairs beautifully with steamed white rice, which helps soak up the delicious sauce. Consider serving it with a side of pickled vegetables for a refreshing contrast.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 18g
Protein: 25g
Fat: 15g
Saturated Fat: 4g
Cholesterol: 85mg
