Nyonya Chicken and Potato Stew (Ayam Pongteh)

January 21, 2023

It’s easy to make this delicious Nyonya Chicken and Potato Stew (Ayam Pongteh), made with chicken, potatoes, and flavors such as seasoned taucheo and gula Melaka.

Ayam Pongteh, a Nyonya chicken and potato stew, was a popular reader request. Despite the fact that I was raised by my late grandmother, a devout Penang Nyonya, I had never tried Ayam pongteh until making this post.

An Ayam Pongteh is a traditional Malacca Nyonya dish, much like the Cincaluk Omelet (telur Dadar cincaluk) that I previously shared with you. Ayam pongteh is a comforting and delicious dish made with chicken, potatoes, taucheo (fermented soybean sauce), and gula Melaka (palm sugar).

As House of Annie’s recipe suggested, I made some adjustments when it came to the amount of dark soy sauce, which was used for color rather than flavor in this dish. You should give it a shot; I’m confident you’ll enjoy it.

The average number of calories in one serving

  • Each serving of this recipe contains only 526 calories.

With this recipe, what are its complementary dishes?

The following recipes are great for a quick weeknight meal:


  • 4 small boiling potatoes, Yukons, or Reds will hold better than Russets, peeled and cut into large pieces
  • 5 cloves garlic, peeled and roughly chopped
  • 1 tablespoon soy sauce
  • salt to taste
  • 1/4 cup taucheo, fermented bean sauce
  • 2 shallots, peeled and roughly chopped
  • 1/4 cup oil
  • 2 tablespoons palm sugar, chopped
  • 1-3 lbs. (0.4 kg-1.3 kg) chicken, cut into bite-sized pieces, about 18 pieces
  • 3 cups water
  • 1 tablespoon dark soy sauce


  1. Make a coarse paste with the shallots and garlic. Set aside for later.
  2. For 2 minutes, fry the shallots and garlic paste in medium-high heat in the oil, being careful not to burn the paste.
  3. Add taheo, dark soy sauce, and palm sugar and mix well. 30 seconds to dissolve the palm sugar and thicken the liquid.
  4. Add the chicken, potatoes, and 3 cups of water to the pot. Heat until bubbling.
  5. When water comes to a boil, lower the heat and simmer for an hour or until the chicken is fork-tender.
  6. Make your own seasonings with salt and soy sauce. Serve with steamed rice.
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