Cherry & Dennis Helper Habitat
Malaysian Nyonya Ayam Pongteh
馬來西亞娘惹豆醬薯仔炆雞
Recipe overview
Chicken, potatoes and shiitake braised slowly with fermented soybean paste, palm sugar, shallots and garlic into a savoury-sweet Nyonya home-style stew.
01
Ingredients
Main ingredients
- 800 g, cut into 8 pieces Bone-in chicken thigh pieces
- 500 g, peeled and cut into 4 cm chunks Potatoes
- 6 Dried shiitake
- 6, chopped Shallots
- 5 cloves, chopped Garlic
- 500 ml, for soaking Warm water
- 400 ml Water
- 1, sliced Spring onion
Braising sauce
- 2 tbsp Fermented soybean paste
- 35 g, chopped Palm sugar
- 1 tbsp Low-sodium soy sauce
- 1 tsp Dark soy sauce
- 1/4 tsp White pepper
Chicken and searing
- 1 tsp Low-sodium soy sauce
- 1 tsp Cornstarch
- 2 tbsp Cooking oil
02
Tools
- Lidded heavy pot
- Frying pan
- Large bowl
- Strainer
- Wooden spoon
- Measuring jug
- Food thermometer
- Board and knife
03
Steps
Step 1
Soak the mushrooms
Soak shiitake in warm water for 20 minutes until soft; strain and reserve 300 ml grit-free liquid, then remove hard stems.
Step 2
Handle chicken safely
Pat chicken dry without washing it; clean the board and knife with hot soapy water immediately after contact.
Step 3
Marinate the chicken
Coat chicken with 1 teaspoon soy sauce and cornstarch; refrigerate 15 minutes and remove only when ready to cook.
Step 4
Prepare potatoes and aromatics
Cut potatoes into even 4 cm chunks; chop shallots and garlic separately from ready-to-eat ingredients.
Step 5
Brown the chicken
Heat 1 tablespoon oil in the heavy pot and brown chicken in batches on both sides; remove while the centre is still raw.
Step 6
Brown the potatoes
Add remaining oil and cook potato cut faces for 3 minutes until lightly golden, then remove.
Step 7
Soften shallots and garlic
Cook shallots and garlic over medium-low heat for 3 minutes, scraping flavour from the pot without burning.
Step 8
Fry paste and sugar
Stir in fermented soybean paste for 1 minute until fragrant, then add palm sugar and stir as it begins to melt.
Step 9
Build the braising liquid
Add 300 ml mushroom liquid, water, soy sauces and white pepper; stir and bring to a boil.
Step 10
Braise chicken and mushrooms
Return chicken and shiitake, cover and braise gently for 25 minutes, turning chicken once.
Step 11
Add potatoes and finish
Add potatoes and braise 18 to 20 minutes until tender but intact and the sauce is glossy and reduced.
Step 12
Check doneness and serve
Confirm the thickest chicken pieces hold 75°C for at least 30 seconds; rest 5 minutes, garnish and serve hot.
Common mistakes
- Taste before adding salt because soybean paste is salty.
- Do not reduce over high heat because palm sugar scorches.
- Adding potatoes too early makes them collapse.
- Chicken must reach 75°C.
Tips
Use grit-free mushroom soaking liquid for savoury depth; the finished sauce should lightly coat the chicken.
