Ayam Pongteh (Nyonya Chicken and Potato Stew)

I adapted this ayam pongteh recipe from my friend House of Annie, except that I reduced the amount of dark soy sauce because dark soy sauce is mostly used for coloring purposes instead of flavor. Try it out, I am sure you will love this. Read more at http://rasamalaysia.com/ayam-pongteh-nyonya-chicken-and-potato-stew/#qe8idDupV2PaGiIv.99

Recipe by   
  - Servings
  • Prep
    - mins
  • Cook
    - mins
  • Serve in
    0 mins


  •   2 shallots, peeled and roughly chopped
  •   5 cloves garlic, peeled and roughly chopped
  •   1/4 cup oil
  •   1/4 cup taucheo
  •   1 Tbsp dark soy sauce
  •   1 Tbsp soy sauce
  •   2 Tbsp palm sugar, chopped
  •   1 3-lb chicken, cut into bit-sized pieces, about 18 pieces
  •   4 small boiling potatoes, peeled and cut into large pieces
  •   3 cups water
  •   Salt to taste