KUALA LUMPUR, May 29 — Chicken rice fanatics often scrutinise every element of a plate of chicken rice — from the texture of the poached chicken, rice and sauces — to determine if it deserves a perfect score. 

This particular poached chicken, prepared by the owner Cheng Jeh, almost earns a perfect 10, faltering as the texture of its rice costs it some points. 

Solely judging by the chicken, it’s near perfect. 

The skin is glistening smooth as though it underwent one of those newfangled PDRN (polydeoxytibonucleotide) facials in Seoul, where they inject salmon fish DNA to promote collagen for smoother skin.

Under the chicken skin, you will find the thickest layer of gelatin I have come across. 

Usually, poached chicken of this calibre is tweaked by soaking it in water, but this particular chicken retains its original flavour, needing only a dab of light soy sauce for a little extra flavour. 

You can layer more flavour by adding chunky ginger paste or the tangy chili sauce. 

Each piece of chicken is accompanied by crunchy, plump bean sprouts, too. 

The drawback is their rice, which has soft, slightly sticky grains — a sign of too much water— and lacks flavour.

You are better off with a bowl of hor fun instead of the dismal rice which will only fill you up but leave you craving something better. 

For a richer taste, they offer Kai Si Hor Fun (RM10) liberally laced with orange prawn oil and topped with two plump prawns. 

I also noticed much love for their homemade soup as the diner next to me kept scooping up several bowlfuls. 

The clear, slightly peppery broth comes with plump chicken feet and cubed white radish that crumbles when you bite into it. 

Regulars also like to add a bowl of meatball soup with their chicken rice too. 

A plate of chicken rice with chicken thigh costs RM9. 

My quarter chicken was RM28. The whole chicken is available for RM72, a half portion is RM36. 

According to Malaysia Best website,  the owner, a lady from Ipoh, is an F&B veteran with over 30 years in the business. 

She first offered chap fan in her early years, starting in Bukit Bintang before moving to Cheras, where she opened this food centre with her husband. 

They served Hakka yong tau foo and later chicken rice about 10 years ago. Now, the business has been scaled back, focusing on chicken rice and hor fun soup. 

Sister Cheng Ipoh Chicken Rice

Restoran Taman Bukit Anggerik Food Centre, 

Gerai No. 1351B/1, 

Jalan 34/154, Taman Bukit Anggerik, 

Cheras, Kuala Lumpur.

Open: 10.30am to 8pm. Closed on Thursdays. 

Tel:019-7481901

* This is an independent review where the writer paid for the meal.

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