ayam pongteh (nonya bean paste stewed chicken with potatoes)

I have been quiet recently because there is just so much work to do.

Apart from conducting classes, which I really enjoy, I also have a couple of huge projects going on at the same time. I still cook – after all, we have to eat – but meals are kept very, very simple.

I was attracted to this recipe for a few reasons. I am a huge fan of Nonya cuisine. Ayam Buah Keluak (chicken and pork ribs with buah keluak nuts), Hee Peow Soup (cabbage, meat and prawnball soup with fried fish bladder) , Itek Tim (duck cooked in salted mustard), I love them all.

As many of us know, Nonya food involves a lot of effort, especially if one is cooking something that involves making sambal from scratch. There are some dishes that involve a lot less effort, and I think Ayam Pongteh is one of them.

One of the main ingredients in this dish is taucheo (fermented bean sauce) which I always have in my pantry as I love dipping steamed fish in it. 

Ayam Pongteh is easy to cook as all the ingredients are stewed in one pot. Typically it contains chicken and potatoes, but some times folks also add mushrooms. I added some carrot to mine because I happened to have two carrots that I wanted to use up, and I like carrots in my stews. 

I cooked this stew in my Corningware Retroflam Casserole Pot. Measuring 24cm, this pot is just nice for a family of 4-5. It has a non-stick base, which I love (as nothing sticks!) Made in Korea, Retroflam cookware has a cast aluminium body with specially designed radiating grooves on the base to distribute heat evenly, so one does not have to worry about the problem of uneven heat distribution anymore! This is very important since you do want the chicken and the potatoes to cook evenly!

Let me show you how easy it is to cook this stew.

Add a little oil into the casserole. Add the minced shallots and garlic and cook for 3-4 minutes, or until fragrant.

Add light soy sauce, taucheo and gula melaka and cook another 3-4 minutes, or until the sauce thickens.

Add the chicken and stir to coat with the sauce.

Then add the potatoes, carrots and water.

Bring this to a boil, then lower the heat and simmer for about 20-30 minutes, or until the potatoes are tender.

Season with salt (if needed) and ground white pepper. Sprinkle with chopped coriander before serving with rice.

Enjoy!

Thinking of getting a new pot? Here’s a great deal for you! From 1 August – 1 October 2017, enjoy $52 off the featured Corningware Retroflam Cookware below (available in Red Ruby and Green Emerald)! 

Ayam Pongteh (Nonya Bean Paste Stewed Chicken With Potatoes)
Serves 2
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Ingredients
  1. 3 cloves garlic, minced
  2. 5 shallots, minced
  3. 2 teaspoons light soy sauce
  4. 3 tablespoons taucheo
  5. 2 tablespoons gula melaka, finely chopped
  6. 1/2 chicken, cut into pieces
  7. 3 large potatoes, peeled and cut
  8. 2 carrots, chopped
  9. 300ml water
  10. Salt, to taste
  11. Ground white pepper, to taste
  12. Coriander, chopped (optional)
Instructions
  1. Add a little oil into the casserole. Add the minced shallots and garlic and cook for 3-4 minutes, or until fragrant.
  2. Add light soy sauce, taucheo and gula melaka and cook another 3-4 minutes, or until the sauce thickens.
  3. Add the chicken and stir to coat with the sauce.
  4. Then add the potatoes, carrots and water.
  5. Bring this to a boil, then lower the heat and simmer uncovered for about 20-30 minutes, or until the potatoes are tender.
  6. Season with salt (if needed) and ground white pepper. Sprinkle with chopped coriander before serving with rice.
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/
Disclaimer: While this post was brought to you by World Kitchen, The Domestic Goddess Wannabe and the LAM are in love with the set of Corningware Retroflam cookware that we have received and we hope that you are also inspired to cook some great dishes with this fabulous and beautiful range of cookware!

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