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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 savoury and sweet combination of 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

Recipe by Huang Kitchen, Angie Liew
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!
Prep Time1 hour
Cook Time15 minutes
Total Time1 hour 15 minutes

Tap or Hover to Adjust Servings

Servings: 4 people



  • 250 grams vegetarian chicken meat, recipe link here
  • 30 grams ginger, peeled and minced
  • 3 tbsp fermented bean paste, taucho
  • 5 dried shiitake mushrooms, soaked and sliced
  • 200 grams potatoes, cut into thick pieces


  • 3 tbsp palm sugar, also known as gula melaka, chopped
  • 3 tbsp light soy sauce
  • 1 tsp dark soy sauce
  • 1 ½ cup mushroom water, or water


    Prepare Ingredients:

    • Slice shiitake mushrooms into pieces.
      First, soak dried shiitake mushrooms. Drain and retain the mushroom liquid for later use. Slice the soften mushrooms into smaller pieces.
    • Cut potatoes into large pieces.
      Next, peel some potatoes and cut into large pieces.
    • Julienned ginger.
      Peel and mince some ginger.
    • Cut chicken pieces into smaller pieces.
      Cut homemade or store-bought vegetarian chicken meat into smaller pieces. And we're ready to cook the dish!

    Cook vegetarian chicken pongteh:

    • Saute mince ginger.
      First heat oil in a wok. Add mince ginger and saute till fragrant.
    • Saute minced ginger and taucho.
      Add fermented beanpaste and stir-fry for 2 minutes till aromatic, making sure not to burn the paste.
    • Add mushrooms and potatoes.
      Add mushrooms and potatoes. Stir-fry for a while.
    • Add gula melaka.
      Add in palm sugar. Then, add in retained mushroom water. Followed by light and dark soy sauce.
    • Cook till potatoes turn tender.
      Stir well till palm sugar has dissolved. Cook over low heat till potatoes turn tender. Lastly, add vegetarian chicken pieces. Bring to a boil.
    • Simmer until liquid thickens.
      Then cover and simmer over low heat for 5 minutes until sauce thickens. And we're done!
    • Serve hot with steamed rice.
      Serve hot with steamed rice. So Enjoy!


Tried this recipe?Mention @HuangKitchen or tag #huangkitchen!

Recipe Video


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.
Course: Main
Cuisine: Asian, Chinese, Malaysian
Keyword: nyonya, stew, vegan, vegetarian

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5 from 1 vote (1 rating without comment)

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Donna Goh March 24, 2021 - 6:34 pm

Hi,Angie.As above mentioned, the recipe includes the herb combination of cinnamon stick and star anise, when to add them during cooking,i did not find them in the recipe.Thanks!

Angie Liew March 25, 2021 - 11:20 pm

Hi, sorry I did not add the cinnamon stick and star anise in this particular recipe.

However you can choose to add in before cooking over low heat after the palm sugar has dissolved for more flavor. Hope this helps to clarify. Thanks

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