Chicken Stew PongTeh is one of the special authentic Nyonya Chinese chicken recipes that I have enjoyed many years ago.
This is chicken stew with potatoes, spiced up with fermented beancurd and Chinese wine, so you can expect a very aromatic course.
I’ve modified this dish a bit and added carrots for some colour.
- 3 drumsticks; chopped into halves
- 1 carrot; cubed
- 2 russet potatoes; cubed
- 1 clove garlic; minced
- 2 onions; sliced
- 1/2 pc fermented beancurd; mixed with 4 tbsp water
- 1 tbsp Maggi seasoning
- 1 cup water
- 1 tbsp brown sugar; or to taste
- Pepper; to taste
- 1 tbsp sesame oil
- 1 tbsp dark soy sauce
- 3 tbsp Chinese cooking wine; Shao Hsing Hua Tiao
Clean chicken drumsticks and marinate with Maggi seasoning and pepper. Leave aside for 20 minutes.
Heat wok (medium heat)with oil. Stir fry garlic and onions until fragrant. Add in carrot and potatoes cubes. Continue to stir fry for 3 minutes.
Now add marinated chicken drumsticks. Sprinkle with pepper and fermented beancurd mixture. Stir fry for another 5 minutes. Add water and cook covered for 5 minutes.
Remove cover and stir fry again. Add sugar, sesame oil and dark soy sauce. Stir well.
Cover again, lower heat and cook for another 10 minutes until chicken, carrots and potatoes are thoroughly cooked.
Remove cover and sprinkle over with Chinese wine. Turn off heat. Stir for a minute before serving.
Serves well hot with rice for 2 pax.