Asian Recipes / Nyonya Recipes

Ayam Pongteh (Nyonya Chicken and Potato Stew)

Ayam pongteh 3 | The Trishaw

Ayam pongteh is a very popular nyonya / peranakan dish from Malacca. It uses basic ingredients and is easy to cook compared to the normally labour intensive nyonya cooking.

Ayam pongteh 1 | The Trishaw


adapted from Simple Dish Online
serves 4


  • 800g chicken, cut into bite-size
  • 4 potatoes, peeled and quartered
  • 2 medium carrots, cut into wedges
  • 4 cloves garlic
  • 4 shallots
  • 1 inch of ginger, sliced
  • 1 tbsp bean paste (taucheo)
  • 1 tbsp palm sugar
  • 1 tbsp light soy sauce
  • 1 tsp dark soy sauce
  • 500ml water
  • Oil
  • White ground pepper to taste


  1. Blend or pound the garlic and onions with a pestle and mortar.
  2. Saute the garlic and onion paste until fragrant.
  3. Add in bean paste, dark soy sauce, light soy sauce and ginger. Stir until slightly thickened then add the chicken, potatoes, carrots and water.
  4. Add palm sugar, soy sauce and dark soy sauce and let it boil.
  5. Bring the heat down and simmer for about an hour.
  6. Season with sugar, soy sauce and pepper to taste. Let it simmer for another minute.
  7. Serve with with steamed rice.

Ayam pongteh 2 | The Trishaw


2 thoughts on “Ayam Pongteh (Nyonya Chicken and Potato Stew)

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