Ayam Pongteh

Ayam Pongteh or Nyonya chicken and potato stew

Pongteh literally translates to means “meat tea” and that’s how the Nyonyas and Babas in Melaka practised this - eating meat with tea. The pongteh dish as we know it today, started off as a kind of meat stew cooked with taucheo (preserved bean sauce). Pork is widely used as the meat of choice and mushrooms are often added in. 

Traditionally, Bak Pongteh is a special dish served to loved ones during special occasions like celebrations or family gatherings. Along the way, the inclusion of potatoes made its way into the recipe. Nowadays, it is no longer a dish that’s only available for special occasions. It is easily available in Peranakan restaurants and households. 

It is actually an easy dish to cook. Chicken has also become a popular option for this dish. The gravy for Ayam Pongteh should be thick, not watery. The addition of potatoes helps to thicken the gravy which should be a rich brown colour, glistening, and coating the chicken. 

Ayam Pongteh (or the meat version) will taste better when the flavours are left to infuse overnight. Most Peranakan families will cook a big pot of this and refrigerate portions to enjoy over the course of several days. It goes deliciously with white rice, porridge and even plain bread. 



Ayam Pongteh Recipe

Ingredients:

600g chicken, cut into bite-sized chunks100g shallots
100g garlic
2 Tbsp taucheo (preserved bean paste)
1 Tbsp Gula Melaka, chopped
50g dried mushrooms, soaked to soften
2 potatoes, cut into medium-sized chunks
3 Tbsp cooking oil
500ml water/chicken stock
1 tsp salt


Chicken and potatoes, go together like ham and eggs

Shallots and garlic - ever so essential

Method:

1. Blend the shallots and garlic together into a fine paste.
2. Heat up the cooking oil in a wok or deep pot. 
3. Add in the blended shallots and garlic and sauté over medium fire, stirring all the time to prevent the paste from sticking to the pot. Sauté for about 3 minutes, then add in the taucheo and continue to sauté. 
4. Lower the fire and sauté the mixture till the oil surfaces. It is important to sauté the mixture thoroughly until it caramelises as this will enhance the aroma of the dish later. 
5. Add in the mushrooms and potatoes and continue to sauté for a few more minutes. 
6. Add in the chicken, stir and mix evenly with the rest of the ingredients. Continue stir-frying until the chicken is partially cooked. 
7. Pour in the water and add in the chopped Gula Melaka and salt. 
8. Simmer for 15-20 minutes until the gravy thickens and potatoes are tender. 
9. Dish up and serve.



Pot of Pongteh



Serve up Ayam Pongteh with other delicious Nyonya dishes for the ultimate Peranakan feast