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You need Chicken Meat (boneless, skinless, cut into pieces).
Use Potatoes (cubed).
You need Mushrooms (Shitake or Brown, sliced).
Provide Carrots (sliced).
You need Water (as needed).
You need to prepare Pre-Sauce Mix (mix well in a bowl);.
Use Light Soy Sauce.
You need to prepare Dark Soy Sauce.
You need Fermented Yellow Bean Paste (Taucu).
You need Other Ingredients;.
You need Palm Sugar (this one is necessary).
Prepare Shallots (minced).
Prepare Garlic (minced).
You need Ginger (minced).
You need Cooking Oil.

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SAUTÉ; In a medium size pot, heat up the Cooking Oil until hot and sauté the Garlic, Shallots and Ginger until fragrant..
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)..
VEGGIES & PALM SUGAR; add the Potatoes, Mushrooms, Carrots and Palm Sugar. Then mix well..
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..
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..

Traditional nyonya stew made with chicken, potato and herbs. Nyonya or Peranakan cuisine is a mix of influence from the Chinese and Malay cuisines. Essentially, Peranakans are descendants of early Chinese migrants who. Nyonya Chicken Pongteh (Bean Paste Potatoes Chicken Stew) This piquant dish is savory and sweet and while the very basic recipe calls only for meat and potatoes, you can be inspired and add what you like.

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