Quick Weeknights · Malaysian
Ayam Pongteh
A comforting Nyonya braise that simmers chicken and potatoes in fermented soybean paste to achieve a perfect balance of salt and sweet.
Why This Works
The fermented soybean paste adds a deep savory funk that pairs beautifully with the caramelized palm sugar.
The Upgrade
Add shiitake mushrooms for a boost in earthiness.
Chef's Secret
Michelin TechniqueDon't over-mash the potatoes; keeping them mostly intact adds texture and body to the sauce.
Ingredients
Total time including resting: 40 min
Directions
Sauté garlic and shallots in oil until golden.
3 minAdd taucheo and fry until fragrant.
2 minAdd chicken and brown on all sides.
5 minAdd potatoes, palm sugar, and enough water to barely cover the ingredients.
2 minSimmer covered on low until chicken is cooked through.
20 minAdd dark soy sauce for color and adjust sugar if needed.
2 minReduce liquid until it becomes a glossy, thick gravy.
6 minWine Pairing
Chenin Blanc
White Wine
The BottleDomaine Huet Vouvray Le Haut-Lieu Sec
Fermented soybean paste provides a unique salty-sweet profile that Chenin Blanc navigates with ease. Its high acidity and waxy texture match the braised chicken perfectly.
Nutrition per Serving
380
calories
28g
protein
22g
carbs
18g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Stir-fried Choy Sum
Quickly stir-fry these greens with garlic to add a vibrant crunch that balances the braised soy chicken.
Ingredients
Directions
Trim woody ends from choy sum and cut into 3-inch lengths, keeping stalks and leaves separate.
Heat oil in a wok or heavy skillet over high heat until smoking.
Add garlic and sauté for 15 seconds until fragrant, then add choy sum stalks.
Toss for 1 minute before adding the leaves, salt, and sugar.
Deglaze the pan with Shaoxing wine and toss rapidly for another 60 seconds until leaves are just wilted and bright green.
Transfer immediately to a warm platter to retain crunch.
Side Dish
Sambal Belacan
Add a small side of spicy shrimp paste chili to cut through the sweet, salty richness of the fermented soy.
Ingredients
Directions
Toast the belacan in a dry pan over medium heat for 2 minutes until fragrant and slightly darkened.
Place the red chilies and birds eye chilies into a mortar and pestle.
Add the toasted belacan, palm sugar, and salt to the mortar.
Pound the mixture until it reaches a coarse, uniform paste consistency.
Fold in the fresh lime juice to brighten the flavor profile.
Transfer to a small ramekin and serve immediately alongside the Ayam Pongteh.
Member Reviews
How did it turn out?
Rate this recipe
The timing on the steps was spot on. Came out perfect on the first try.
This Ayam Pongteh came out incredible. The chef's secret tip is worth the price of admission.
Loved the short ingredient list. Everything was already in my pantry.
Tastes like something you'd pay 30 dollars for at a restaurant.
Great recipe — took me about 10 minutes longer than listed but worth it.