Pongteh Chicken – A Classic Peranakan (Nyonya) Braised Chicken Dish
Pongteh Chicken is a classic Peranakan dish made with chicken and potatoes slowly braised in a rich, savoury gravy of fermented soybean paste, garlic and shallots. Comforting and perfect with rice.
Watch How To Make Pongteh Chicken – Recipe Video
What Is Pongteh Chicken?
Pongteh Chicken is a classic Peranakan (Nyonya) home-style braised dish, known for its rich, savoury gravy made from fermented soybean paste, garlic and shallots. Slowly simmered until tender, the chicken absorbs deep umami flavours while potatoes soften and soak up the sauce, making this dish hearty and deeply satisfying.
Rich, savoury and gently sweet, Pongteh Chicken reflects the unique fusion of Chinese cooking techniques and Malay influences that define Peranakan cuisine. Simple to prepare yet full of character, this comforting dish is a favourite for family meals and gatherings, and a true heritage recipe passed down through generations.
🧭 Origin and Background of Pongteh Chicken
Pongteh Chicken originates from the Peranakan (Nyonya) cuisine of the Straits Chinese communities in Malacca and Penang, and later spread to Singapore. The dish reflects the blending of Chinese cooking methods with local Malay ingredients, which is the hallmark of Peranakan cuisine.
It is believed to have roots in Hokkien Chinese home cooking, adapted over generations in Peranakan households. The word “Pong” refers to a slow braising or stewing method, while “Teh” is widely thought to be derived from fermented soybean paste (taucu), the key seasoning that gives Pongteh Chicken its distinctive savoury depth.
🧄 Ingredients for Cooking Pongteh Chicken
Ingredients:
- Whole Chicken Legs
- Potatoes
- Soybean Paste
- Onion
- Shallots
- Garlic
- Water
- Palm Sugar
Seasonings:
- Light Soy Sauce
- Ground White Pepper
- Dark Soy Sauce
🍳 Overview On How to Make Pongteh Chicken
Part 1: Prepare Ingredients
- Chop whole chicken legs into big pieces.
- Clean, peel and cut potatoes into big chunks.
- Blend peeled garlic, onion and shallots.
- Shave palm sugar into bite size pieces.
Part 2: Cook Pongteh Chicken
- Deep fry potatoes till golden brown and set aside.
- Heat oil and stir fry blended ingredients and soybean paste till liquid dries up , fragrant and oil surfaced.
- Add in the chicken pieces and stir fry till the sauce is well mixed into the chicken.
- Add in all the seasonings and stir to mix well.
- Then add water and bring to a boil. Add in the shaved palm sugar. Close the lid and simmer 15 minutes over medium heat.
- Next add in the fried potatoes. Continue to simmer another 15 minutes.
- Open the lid and turn on high heat. Cook till the sauce thickened.
🍚 How to Serve Pongteh Chicken
Pongteh Chicken is best enjoyed with:
Steamed white rice – perfect for soaking up the rich pongteh gravy
Simple sides such as Achar (Nyonya pickles), Cucumber & Pineapple Pickles, fresh cucumber slices or lettuce
Steamed vegetables like kailan, choy sum or bok choy
A light soup to complete the meal
⭐ Important Tips When Cooking Pongteh Chicken
- Choose the right chicken cuts. Use drumsticks, whole legs or thighs. Avoid breast meat as it becomes dry during braising. Cut into large pieces to prevent breaking.
- Do not skip frying the aromatics. Slowly fry blended garlic, onion and shallots until lightly golden, then add soybean paste and fry until fragrant and oily. This deepens colour and flavour.
- Potatoes are essential. Use russet or yellow potatoes. Cut into large chunks and deep-fry before braising to help them hold shape and absorb sauce.
- Control the liquid carefully. Add just enough water to barely cover ingredients. The sauce should be thick and clingy, not soupy.
- Braise gently. Bring to a boil, then simmer over medium to low heat. Stir occasionally to prevent sticking. Braised dishes like Pongteh Chicken benefit from gentle simmering.
- Balance the flavour. Pongteh should be savoury with a gentle sweetness, not spicy. Adjust with a little water or potato if too salty, or palm sugar if needed.
📌 Frequently Asked Questions
No. Pongteh Chicken is savoury and slightly sweet, without chilli heat.
Yes. Pork belly or pork ribs can be used and are traditionally prepared in a similar pongteh style.
Taucu (fermented soybean paste) is salty, savoury and slightly funky, adding deep umami to the dish.
Vegetarian Pongteh Variation
If you’re looking for a meatless alternative, you can also try our Vegetarian Pongteh version. Made with plant-based ingredients and braised in a similar fermented soybean paste gravy, it delivers the same comforting pongteh flavours without meat.
Other Peranakan & Homestyle Recipes You May Like
- Braised Eggplant with Garlic Sauce
- Braised Tofu with Beancurd Stick
- Stir Fried Pork with Lemongrass
- Fried Prawns with Soy Sauce
- Steamed Chicken with Dried Shiitake Mushrooms
Pongteh Chicken 娘惹鸡
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Ingredients
Ingredients:
- 3 pieces whole chicken legs, cut into 6-8 pieces (3 to 4 whole legs)
- 3 potatoes, peeled and cut into chunks
- 2 tbsp soybean paste, chopped
- 1 onion, peeled and cut into pieces
- 10 shallots, peeled and cut into pieces
- 2 whole garlic, peeled and cut into pieces
- 2 cups water
Seasonings:
- 30 gram palm sugar, 1 tbsp
- ½ tbsp light soy sauce
- 1 tsp ground white pepper
- ½ tsp dark soy sauce
Prepare ingredients needed to make the dish.
Have ready the seasonings and some palm sugar.
To start, first chop whole chicken legs into big pieces, each whole leg into 2 pieces is ideal.
Then clean, peel and cut potatoes into chunks.
Next peel shallots, onion and garlic. Then cut into smaller pieces for blending.
Put the cut shallots, onion and garlic in a blender. Add some water and blend until fine.
Shave the palm sugar into tiny pieces and set aside before cooking. And we are ready to cook the dish.
Heat oil in a wok. Add potatoes and deep fry till slightly golden brown. Remove and drained well.
Heat ½ cup oil in wok. Stir fry blended ingredients and soybean paste till liquid dries up, fragrant and oil surfaced.
Next add in the chicken pieces. Stir fry until the sauce is well mixed into the chicken. Then add in the seasonings and stir to mix well.
Next add in water and bring to a boil. Then add the chopped palm sugar. Stir to mix well. Put on the lid and simmer for 15 minutes over medium heat.
Then add in fried potatoes. Continue to simmer for another 15 minutes over medium heat.
Open the lid and turn to high heat. Cook until the sauce thickened. And we are done!
Transfer the chicken together with the sauce onto a serving bowl and served immediately.
This rich, savoury sweet and quite hearty pongteh chicken is best served with steamed white rice. This jasmine rice is just perfect to soak up the creamy sauce. So enjoy!
Instructions
Prepare Ingredients:
Cooking Pongteh Chicken:
Enjoy!
Recipe Video
Notes
- Choose the right part of chicken. Use drumsticks, whole chicken legs or thighs. Avoid using breast meat as it turns dry after cooking. Cut the chicken into large chunks so they don’t break during braising.
- Do not skip frying the aromatics. Fry the blended garlic, onion and shallots slowly in oil till lightly golden. Then add soybean paste and fry until fragrant and slightly oily. This will deepens the colour of sauce and gives that classic peranakan aroma.
- Potatoes are a must for this dish. The best types are Russet/yellow potatoes. Cut the potatoes into large chunks. Deep fry before braising. This helps to hold its shape and absorb sauce.
- Liquid control is very important. Add just enough water to just cover ingredients. Too much liquid will result in diluted flavour. The sauce should be thick and clingy, not soupy.
- Braise the chicken slowly. Bring to a boil, then lower to a gentle simmer. Stir occasionally to prevent sticking. Do not cook on high heat throughout.
- Pongteh should be savoury, slightly sweet and not spicy. If at the end, it is too salty, add water or potato. If not sweet enough, add rock sugar or palm sugar in small amount.
