Ayam Pongteh (Nyonya Chicken and Potato Stew)
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 800 g boneless chicken thighs, diced
- 400 g waxy potatoes, diced
- 6 shallots
- 3 garlic cloves
- 3 tbsp dark soy sauce
- 1 tbsp palm sugar
- 300 ml chicken stock
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 492 kcal
- Protein
- 41.3 g
- Carbohydrate
- 28.8 g
- of which sugars
- 8.9 g
- Fat
- 23.1 g
- of which saturates
- 5.2 g
- Fibre
- 3.3 g
- Salt
- 2.88 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Blend the shallots and garlic to a paste.
- 2
Heat the vegetable oil in a large pan and fry the paste for 4-5 minutes until softened and golden.
- 3
Add the chicken and fry for 4-5 minutes, turning, until lightly browned all over.
- 4
Stir in the dark soy sauce and palm sugar, then add the potatoes and chicken stock.
- 5
Bring to a simmer, cover and cook for 25 minutes, stirring occasionally, until the potatoes are tender and the chicken has no pink remaining.
- 6
Uncover and simmer for a final 5 minutes to thicken the sauce before serving with rice.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.