Simple Way to Make Favorite Pongteh Chicken (Nyonya-style Yellow Bean Chicken Stew)

Hello everybody, it is Jim, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, pongteh chicken (nyonya-style yellow bean chicken stew). It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Pongteh Chicken (Nyonya-style Yellow Bean Chicken Stew) is one of the most favored of current trending meals in the world. It is appreciated by millions daily. It is easy, it is fast, it tastes yummy. They’re fine and they look fantastic. Pongteh Chicken (Nyonya-style Yellow Bean Chicken Stew) is something which I’ve loved my whole life.

To get started with this recipe, we must first prepare a few components. You can have pongteh chicken (nyonya-style yellow bean chicken stew) using 15 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Pongteh Chicken (Nyonya-style Yellow Bean Chicken Stew):

1. Take 350 g Chicken Meat (boneless, skinless, cut into pieces)
2. Take 200 g Potatoes (cubed)
3. Take 100 g Mushrooms (Shitake or Brown, sliced)
4. Take 100 g Carrots (sliced)
5. Make ready 2-4 cups Water (as needed)
6. Make ready Pre-Sauce Mix (mix well in a bowl);
7. Make ready 1 Tbsp Light Soy Sauce
8. Make ready 1 Tbsp Dark Soy Sauce
9. Take 2 Tbsp Fermented Yellow Bean Paste (Taucu)
10. Get Other Ingredients;
11. Prepare 2-3 Tbsp Palm Sugar (this one is necessary)
12. Prepare 30 g Shallots (minced)
13. Prepare 30 g Garlic (minced)
14. Make ready 30 g Ginger (minced)
15. Prepare 4 Tbsp Cooking Oil

Instructions to make Pongteh Chicken (Nyonya-style Yellow Bean Chicken Stew):

1. SAUTÉ; In a medium size pot, heat up the Cooking Oil until hot and sauté the Garlic, Shallots and Ginger until fragrant.
2. SAUCE & CHICKEN; add the Pre-Sauce Mix and stir well. Then add the chicken pieces and cook them until brown all over (2 minutes each sides 4 minutes total, on medium to high heat).
3. VEGGIES & PALM SUGAR; add the Potatoes, Mushrooms, Carrots and Palm Sugar. Then mix well.
4. WATER; The amount of water depends in the size of the pot, and the quantity of ingredients. Start with 2 cups of Water first and add just enough to submerge all the ingredients. You don't want to add too much water.
5. STEWING; Bring the stew to a Boil and then lower the heat to a Simmer. Cover with a lid and let it stew until the Potatoes and Carrots are tender and the liquid has thicken (depending on the amount of Water, it could take 15-45 mins). REMEMBER to stir the pot occasionally. SERVE hot.

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