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).


  • 500 gms chicken thigh pieces without bones - cut into bite sizes

  • ½ cup cooked sliced bamboo shoots

  • 6 potatoes - skinned and quartered.

  • 5 garlic

  • 5 shallots (small red onions)

  • 1 tablespoon Japanese miso paste

  • 1½ tablespoon kicap manis (sweet soy sauce)

  • 2 tablespoons fish sauce

  • 1 teaspoon black pepper

  • 3 tablespoons oil

  • 1½ cup water


  • 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.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 738kj
  • Fat Total 32g
  • Saturated Fat 6g
  • Protein 33g
  • Carbohydrate 82g
  • Sugar 10g
  • Sodium 1223mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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

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