Chicken Pongteh
Chicken Pongteh
Get this traditional Peranakan recipe by Ann Lian from Family Kitchen with Sherson.
  • Difficulty Level Easy
  • Technique Sauteing
  • Preparation Time 10 minutes
  • Cooking Time 45 minutes
  • Yield 2 - 4
  • ½ kilogram Potatoes (peeled and cut into wedges)
  • 1 Chicken (approx. 1.2kg) and cut into small pieces
  • 150 grams Shallot (finely chopped or blend)
  • 100 grams Garlic (finely chopped or blend)
  • 1 cup Oil
  • 100 grams minced Salted Bean Paste (taucu)
  • 30 grams authentic Gula Melaka [Palm Sugar]
  • 1 tablespoon Dark Soya Sauce
  1. Heat up the wok 10 minutes prior to cooking
  2. Sauté shallot and garlic with oil until fragrant, for about 12-15 minutes
  3. Add salted bean paste and continue to stir for another 1 to 2 minutes on low heat
  4. Add Gula Melaka [Palm Sugar] and stir for another 3 to 4 minutes.
  5. Add chicken and potatoes together and stir for a few more minutes
  6. Add sufficient water, stir well to make sure the gravy is not too thick or watery
  7. Bring to a boil and continue simmering until the potatoes and chicken are tender and cooked, approx. 15 to 20 minutes
  8. Lastly, add in dark soya sauce and leave it simmer for another 3 to 4 minutes

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