Vegetarian Chicken Pongteh 素娘惹焖豆酱鸡

by Angie Liew
Vegetarian Chicken Pongteh


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Vegetarian Chicken Pongteh

A Classic Nyonya Delicacy, Chicken Pongteh, Made The Vegetarian Way

Another variety in our collection of vegetarian recipes has got to be this delightful Nyonya stew dish. This is a vegetarian version of Chicken Pongteh, a typical Peranakan (Nyonya) soybean based stew with potatoes and mushrooms. It’s heartwarming, comforting and really delectable, especially the gravy!

Vegetarian Chicken Pongteh

An Amazing Vegan Friendly Recipe, Using Homemade Vegetarian Meat: Vegetarian Chicken Pongteh

This dish uses homemade vegetarian chicken meat. But if time is a factor, store bought vegetarian chicken meat works just as well. The herb combination of cinnamon stick and star anise, along with aromatic palm sugar and bean paste work so well to enhance the flavour of this wonderful dish. It’s really a marvel that such a simple dish can be packed with so much flavour. Best served with steamed rice.

So Enjoy!

 

Vegetarian Chicken Pongteh

Vegetarian Chicken Pongteh

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Vegetarian Chicken Pongteh 素娘惹焖豆酱鸡
By Angie Liew of Huang Kitchen
This is a vegetarian version of Chicken Pongteh, a typical Peranakan (Nyonya) soybean based stew with potatoes and mushrooms. It's heartwarming, comforting and really delectable, especially the gravy!
Serving For
4people
Prep Time
1hour
Cook Time
15minutes
Serving For
4people
Prep Time
1hour
Cook Time
15minutes
Ingredients
Ingredients:
Seasonings:
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people
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Change Servings?
people
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Instructions
Prepare Ingredients:
  1. First, soak dried shiitake mushrooms. Drain and retain the mushroom liquid for later use. Slice the soften mushrooms into smaller pieces.
    First, soak dried shiitake mushrooms. Drain and retain the mushroom liquid for later use. Slice the soften mushrooms into smaller pieces.
    First, soak dried shiitake mushrooms. Drain and retain the mushroom liquid for later use. Slice the soften mushrooms into smaller pieces.
    First, soak dried shiitake mushrooms. Drain and retain the mushroom liquid for later use. Slice the soften mushrooms into smaller pieces.
  2. Next, peel some potatoes and cut into large pieces.
    Next, peel some potatoes and cut into large pieces.
    Next, peel some potatoes and cut into large pieces.
    Next, peel some potatoes and cut into large pieces.
  3. Peel and mince some ginger.
    Peel and mince some ginger.
    Peel and mince some ginger.
    Peel and mince some ginger.
  4. Cut homemade or store-bought vegetarian chicken meat into smaller pieces. And we're ready to cook the dish!
    Cut homemade or store-bought vegetarian chicken meat into smaller pieces. And we're ready to cook the dish!
    Cut homemade or store-bought vegetarian chicken meat into smaller pieces. And we're ready to cook the dish!
    Cut homemade or store-bought vegetarian chicken meat into smaller pieces. And we're ready to cook the dish!
Cook vegetarian chicken pongteh:
  1. First heat oil in a wok. Add mince ginger and saute till fragrant.
    First heat oil in a wok. Add mince ginger and saute till fragrant.
    First heat oil in a wok. Add mince ginger and saute till fragrant.
    First heat oil in a wok. Add mince ginger and saute till fragrant.
  2. Add fermented beanpaste and stir-fry for 2 minutes till aromatic, making sure not to burn the paste.
    Add fermented beanpaste and stir-fry for 2 minutes till aromatic, making sure not to burn the paste.
    Add fermented beanpaste and stir-fry for 2 minutes till aromatic, making sure not to burn the paste.
    Add fermented beanpaste and stir-fry for 2 minutes till aromatic, making sure not to burn the paste.
  3. Add mushrooms and potatoes. Stir-fry for a while.
    Add mushrooms and potatoes. Stir-fry for a while.
    Add mushrooms and potatoes. Stir-fry for a while.
    Add mushrooms and potatoes. Stir-fry for a while.
  4. Add in palm sugar. Then, add in retained mushroom water. Followed by light and dark soy sauce.
    Add in palm sugar. Then, add in retained mushroom water. Followed by light and dark soy sauce.
    Add in palm sugar. Then, add in retained mushroom water. Followed by light and dark soy sauce.
    Add in palm sugar. Then, add in retained mushroom water. Followed by light and dark soy sauce.
  5. Stir well till palm sugar has dissolved. Cook over low heat till potatoes turn tender. Lastly, add vegetarian chicken pieces. Bring to a boil.
    Stir well till palm sugar has dissolved. Cook over low heat till potatoes turn tender. Lastly, add vegetarian chicken pieces. Bring to a boil.
    Stir well till palm sugar has dissolved. Cook over low heat till potatoes turn tender. Lastly, add vegetarian chicken pieces. Bring to a boil.
    Stir well till palm sugar has dissolved. Cook over low heat till potatoes turn tender. Lastly, add vegetarian chicken pieces. Bring to a boil.
  6. Then cover and simmer over low heat for 5 minutes until sauce thickens. And we're done!
    Then cover and simmer over low heat for 5 minutes until sauce thickens. And we're done!
    Then cover and simmer over low heat for 5 minutes until sauce thickens. And we're done!
    Then cover and simmer over low heat for 5 minutes until sauce thickens. And we're done!
  7. Serve hot with steamed rice. So Enjoy!
    Serve hot with steamed rice. So Enjoy!
    Serve hot with steamed rice. So Enjoy!
    Serve hot with steamed rice. So Enjoy!
Notes

Recipe for vegetarian meat is available here.

Cut the potatoes into large cubes so that even after crumbling during cooking, there is still potatoes left in the stew.

Try to use palm sugar, instead of regular sugar as it brings a rich sweetness to this dish.

Do not add too much dark soy sauce as this dish should be a nice earthy brown tone and not too dark.

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