Ayam Pongteh

cooking-time20 min cooking-servings2-4 SERVINGS


  • 500g Sadia 1-by-1 Chicken Mid Wings
  • 500g Sadia 1-by-1 Chicken Drummetes
  • 5 curry potatoes, peeled and cut into chunks
  • 10 dried shiitake mushrooms, soaked and sliced into quarters
  • 4 tbsp preserved bean paste, mashed
  • 15 shallots, peeled
  • 8 cloves garlic, peeled
  • 3 cups water (use the soaking water from mushrooms)
  • 2 tbsp dark soy sauce
  • 2 tbsp light soy sauce or to taste
  • white pepper powder to taste
  • 3 tbsp gula Melaka/palm sugar, chopped finely 
  • Sambal belacan (optional)


  1. Blend shallots and garlic to a paste and set aside
  2. Deep-fry the potatoes for about 5mins, and drain 
  3. Heat 4 tbsps oil in a wok and saute the shallot-garlic paste, until aromatic, about 3 - 4 mins. Add mashed preserved bean paste and fry till fragrant, about 2 mins
  4. Add chicken and stir-fry on medium heat until well combined. Add seasoning and water and bring to the boil"
  5. Cover wok and braise for 20 mins
  6. Add in potatoes, cover and braise for another 15 mins or until the chicken pieces are tender and potatoes are soft
  7. Serve immediately with rice and sambal belacan. 

One by One Chicken Mid Joint Wing

One by One Chicken Drumette

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