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Fusion Chicken Pongteh

Chicken Pongteh is a Nyonya dish and and I've given it a twist by using Japanese miso paste instead of the Chinese fermented soya beans (tau cheo).



  • 1.

    Using a mortar and pestle pound shallots and garlic into a paste.

  • 2.

    Add miso paste and mix well.

  • 3.

    Heat 3 tablespoons of oil in a hot wok, add pounded paste and stir-fry for about 1 minute.

  • 4.

    Add chicken, kicap manis, fish sauce and stir-fry for about 5 minutes, covered.

  • 5.

    Add water and pepper, bring to a boil, then reduce heat and simmer for 20 minutes.

  • 6.

    Add potatoes and bamboo shoots.

  • 7.

    Cover, simmer until chicken is cooked, potatoes are tender and the sauce thickens slightly.

  • 8.

    Serve with steamed rice and if preferred, sambal belachan.


Pongteh tastes better the next day when the flavours are infused into the meat.

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» Top Wine Matches For This Recipe

Andrew Graham

Chardonnay, Pinot Noir and Other Whites are the best wines to pair with Fusion Chicken Pongteh.


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