Ayam Pongteh
Description
Ayam Pongteh - Authentic recipe from Malaysia. Ready in 85 min. Try it now!
Directions
✓ researched- 1
Cut 500 g chicken and 200 g potatoes into pieces. Finely chop 3 garlic cloves.
⏱️ approx. 10 min💡 Tip: Ayam pongteh is a Nyonya (Peranakan) chicken stew made with fermented soybean paste and potatoes – hearty, subtly sweet, and rich in umami.
- 2
Sauté the garlic (and shallots), then add 2 tbsp fermented soybean paste (taucu) and fry briefly.
⏱️ approx. 6 min💡 Tip: The fermented soybean paste (taucu) gives the dish its characteristic salty, umami-rich flavour.
- 3
Add the chicken and potatoes, simmer with 2 tbsp sugar (and water) until everything is tender and the sauce has thickened.
⏱️ approx. 30 min💡 Tip: A little palm sugar balances the salty soybean paste. Simmer slowly until the potatoes are soft and the sauce becomes velvety.
📜 Origin & History
Ayam Pongteh is a traditional Malaysian dish consisting of chicken and a special sauce made from fermented beans. It has its roots in Peranakan cuisine and is often served with rice. The combination of sweet and savory flavors makes Ayam Pongteh a characteristic dish of Malaysian cuisine, frequently prepared for festive occasions.
🌿 Regional variants
With pork
Pork instead of chicken (the classic version).
With mushrooms
Dried shiitake mushrooms for extra umami.
🍷 What goes with it?
Served with steaming white rice as a hearty Nyonya main course.
Frequently Asked Questions
What is ayam pongteh?
A Nyonya braised dish made with chicken, fermented soybeans (taucu) and potatoes.
What is taucu?
A fermented soybean paste that gives the dish its salty, umami-rich flavour.
How is the flavour balanced?
With a little palm sugar, which offsets the saltiness of the soybean paste.
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Ingredients
verified- Chicken500 g
- Potato200 g
- fermentierte Sojabohnen2 tbsp
- Garlic clove3 pcs
- Sugar2 tbsp
