Easiest Way to Make Speedy Ponteh Chicken

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, ponteh chicken. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Ponteh Chicken is one of the most well liked of current trending meals on earth. It is enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. Ponteh Chicken is something that I have loved my whole life. They are fine and they look fantastic.

Season with salt and soy sauce to taste. Great recipe for Pongteh Chicken (Nyonya-style Yellow Bean Chicken Stew). Admittedly not a catchy nor appetising name, this local Malaysian stew from the state of Malacca is really quite delectable. This piquant dish is savory and sweet and while the very basic recipe calls only for meat and.

To begin with this recipe, we have to first prepare a few components. You can cook ponteh chicken using 8 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Ponteh Chicken:

1. Take 3 Potato (skinless, cut into cubes)
2. Make ready 2 tbsp Minced onions and garlic
3. Get 1/3 stick Gula Melaka
4. Prepare 3 piece 八角 ( Star anise )
5. Take 1 stick 桂皮 ( Cinnamon )
6. Take 2 tbsp Minced bean paste
7. Get 1/2 Whole chicken (chopped) (chicken legs is better)
8. Get 1 cup Water

Add in chicken pieces and potatoes and saute till fragrant and golden brown. I first tried this soy-bean based chicken stew at a good friend's place when I was in university. Her mom is a really good cook. That afternoon, she prepared a feast of Nyonya favourites like Bakwan Kepiting (pork and crab meat balls), Jiew Hu Char (vegetables fried with shredded cuttlefish), Kuih Pie Tee (crispy shells filled with jicama) and Ayam Pongteh (chicken and potato stew cooked.

Instructions to make Ponteh Chicken:

1. Fill up a big wok with plenty of oil (~100ml)
2. Don't need to wait for the oil to heat up. Put in minced onions and garlic. Saute for awhile
3. Add in minced bean paste
4. Add in the chickens and saute for a while
5. Add in gula melaka, 八角 and 桂皮
6. Add in water
7. Simmer for 15 min to 20 min. Stir the chicken for an interval of 4min to 5min.
8. Simmer until the potato and the chicken is soft enough. Add water if it seem dry

Her mom is a really good cook. That afternoon, she prepared a feast of Nyonya favourites like Bakwan Kepiting (pork and crab meat balls), Jiew Hu Char (vegetables fried with shredded cuttlefish), Kuih Pie Tee (crispy shells filled with jicama) and Ayam Pongteh (chicken and potato stew cooked. Essentially, Peranakans are descendants of early Chinese migrants who. Making from scratch was very simple as this particular recipe does not uses much spices, only large amount of shallots needed to be peel, some garlic and tau cheo paste to bring out the flavour of this dish :P The original recipe uses chicken and pork belly. 'Pong teh' chicken is a typical Peranakan dish which uses fermented bean paste as its core ingredient. It is braised together with potatoes over low heat in a combination of soy sauce and palm sugar gravy until tender.

So that’s going to wrap this up for this special food ponteh chicken recipe. Thanks so much for reading. I’m sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!