Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a special dish, pongteh chicken (nyonya-style yellow bean chicken stew). It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
Nyonya Chicken Pongteh is another classic Nyonya dish. It is easy to prepare, yet delicious! Nyonya Chicken Pongteh is another classic Nyonya dish which is easy to prepare.
Pongteh Chicken (Nyonya-style Yellow Bean Chicken Stew) is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. Pongteh Chicken (Nyonya-style Yellow Bean Chicken Stew) is something which I have loved my whole life. They’re nice and they look wonderful.
To get started with this recipe, we must first prepare a few ingredients. You can cook pongteh chicken (nyonya-style yellow bean chicken stew) using 15 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Pongteh Chicken (Nyonya-style Yellow Bean Chicken Stew):
- Make ready 350 g Chicken Meat (boneless, skinless, cut into pieces)
- Make ready 200 g Potatoes (cubed)
- Prepare 100 g Mushrooms (Shitake or Brown, sliced)
- Make ready 100 g Carrots (sliced)
- Make ready 2-4 cups Water (as needed)
- Prepare Pre-Sauce Mix (mix well in a bowl);
- Make ready 1 Tbsp Light Soy Sauce
- Prepare 1 Tbsp Dark Soy Sauce
- Make ready 2 Tbsp Fermented Yellow Bean Paste (Taucu)
- Get Other Ingredients;
- Prepare 2-3 Tbsp Palm Sugar (this one is necessary)
- Take 30 g Shallots (minced)
- Prepare 30 g Garlic (minced)
- Make ready 30 g Ginger (minced)
- Prepare 4 Tbsp Cooking Oil
Finally there's a third special ingredient that balances out the taste: sugar. Without it, the stew would be way too salty so a nice spoonful of sugar marries the flavor well. See recipes for Pongteh Chicken (Nyonya-style Yellow Bean Chicken Stew) too. Did you mean: pong teh ?
Instructions to make Pongteh Chicken (Nyonya-style Yellow Bean Chicken Stew):
- SAUTÉ; In a medium size pot, heat up the Cooking Oil until hot and sauté the Garlic, Shallots and Ginger until fragrant.
- SAUCE & CHICKEN; add the Pre-Sauce Mix and stir well. Then add the chicken pieces and cook them until brown all over (2 minutes each sides 4 minutes total, on medium to high heat).
- VEGGIES & PALM SUGAR; add the Potatoes, Mushrooms, Carrots and Palm Sugar. Then mix well.
- WATER; The amount of water depends in the size of the pot, and the quantity of ingredients. Start with 2 cups of Water first and add just enough to submerge all the ingredients. You don't want to add too much water.
- STEWING; Bring the stew to a Boil and then lower the heat to a Simmer. Cover with a lid and let it stew until the Potatoes and Carrots are tender and the liquid has thicken (depending on the amount of Water, it could take 15-45 mins). REMEMBER to stir the pot occasionally. SERVE hot.
I first tried Ayam Pong Teh at a Nyonya restaurant in Kuala Lumpur. My cousin had taken me to eat it and we all enjoyed the flavorful tender chicken and potatoes and also the savory sweetness of the It was the most popular dish that day. I had been wanting to try to make Ayam Pong Teh ever since then. This delicious Nyonya Chicken Curry with Kaffir Lime Leaves is rich, creamy, spicy, and tangy. Stewed Meat With Fermented Soya Bean - Babi Pongteh （娘惹豆瓣酱燜蹄膀）.
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