A Malaccan Nyonya favourite. Taucheo, the fermented bean paste is the core ingredients. The chicken & potatoes are braised over low fire for a long time together with palm sugar. We are very particular with the brand of taucheo used as it must not be the type that is too salty. We must also use the ones where the beans are whole and not chopped up. Because the chicken is braised for a long time the meat will fall off the bones. Another thing we are very particular with is that the gravy must be sufficiently thick. This makes an execellent Ayam Pongteh.