Pong Teh Chicken Recipe - Jessica Choong

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Pong teh chicken is one of the signature dishes of the Peranakan or in other terms, Baba-Nyonya in Malacca.

The main ingredient of this dish is fermented bean paste which is salty, but the combination of shallots and palm sugar gives it a slight hint of sweetness. It is aromatic and simply delicious!


Ingredients

  • 500g chicken meat (marinate with Shao Hsing Hua Tiao Chew)

  • 3 potatoes (cut into wedges or bite sizes)

  • 6 pieces of tofu puffs (optional)

  • 8 pieces of shitake mushrooms

  • 3 garlic cloves

  • 8 shallot

  • 1 tbs ginger (finely chopped)

  • 1 cinnamon stick

  • 2 star anise

  • 2 tbs palm sugar (Gula Malaka)

  • 2 tbs shao hsing hua tiao chew or chinese cooking wine 

Sauce Ingredients

  • 1 tbs thick soy sauce

  • 1 tbs light soy sauce 

  • 2 tbs taucu (fermented soya bean paste, main ingredient) 

  • 400ml water (or enough to cover the meat)

  • a pinch of salt and white pepper 

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Preparation time: 20 mins
Cooking time: 45 mins 


Method

  1. Heat up some oil in a cooking pan, sauté shallots, garlic and ginger over medium heat until fragrant. 

  2. After 2 minutes, add taucu, light soy sauce, dark soy sauce, palm sugar and stir quickly, and add chicken pieces. Stir again before adding water and cook at high heat. 

  3. When the dish starts boiling, it is time to add the potatoes, tofu puffs, Shitake mushrooms, cinnamon stick and star anise. To avoid the dish from sticking to the pan, stir from time to time. Lower the heat to low and simmer for 45 minutes. The gravy should be thick and the meat tender by then. 

  4. Now is the time to dish it out. It is best served with white rice.


Written by Jessica Choong

Jessica is married to Ricky and one of our core carriers in Kuala Lumpur.

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