Pongteh Chicken (Nyonya-style Yellow Bean Chicken Stew)
Pongteh Chicken (Nyonya-style Yellow Bean Chicken Stew)

Hey everyone, hope you are having an incredible day today. Today, I will show you a way 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 little bit unique. This will be really delicious.

Pongteh Chicken (Nyonya-style Yellow Bean Chicken Stew) is one of the most favored of current trending meals in the world. It’s enjoyed by millions daily. It is simple, it is fast, it tastes yummy. Pongteh Chicken (Nyonya-style Yellow Bean Chicken Stew) is something which I’ve loved my entire life. They are fine and they look wonderful.

To begin with this particular 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 can achieve that.

The ingredients needed to make Pongteh Chicken (Nyonya-style Yellow Bean Chicken Stew):
  1. Make ready 350 g Chicken Meat (boneless, skinless, cut into pieces)
  2. Make ready 200 g Potatoes (cubed)
  3. Make ready 100 g Mushrooms (Shitake or Brown, sliced)
  4. Make ready 100 g Carrots (sliced)
  5. Prepare 2-4 cups Water (as needed)
  6. Take Pre-Sauce Mix (mix well in a bowl);
  7. Prepare 1 Tbsp Light Soy Sauce
  8. Prepare 1 Tbsp Dark Soy Sauce
  9. Take 2 Tbsp Fermented Yellow Bean Paste (Taucu)
  10. Make ready Other Ingredients;
  11. Make ready 2-3 Tbsp Palm Sugar (this one is necessary)
  12. Get 30 g Shallots (minced)
  13. Prepare 30 g Garlic (minced)
  14. Prepare 30 g Ginger (minced)
  15. Take 4 Tbsp Cooking Oil
Instructions to make Pongteh Chicken (Nyonya-style Yellow Bean Chicken Stew):
  1. SAUTÉ; In a medium size pot, heat up the Cooking Oil until hot and sauté the Garlic, Shallots and Ginger until fragrant.
  2. 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).
  3. VEGGIES & PALM SUGAR; add the Potatoes, Mushrooms, Carrots and Palm Sugar. Then mix well.
  4. 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.
  5. 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.

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