KUALA LUMPUR, Jan 22 ― Chicken rice is one of those simple dishes that can be quite extraordinary when it’s done right. The allure comes in the small things — the way the chicken is poached (or fried; we will concentrate on these two methods in this article), the blend of the dipping sauce, the way the bird is chopped.
Knife skills are a surprisingly important factor that contribute to the enjoyment of this dish, separating the basic chicken rice stall from a true poultry specialist. One will have you clucking in annoyance as you pick out bits of bone from your mouth, while the other provides a smooth and seamless eating experience.
Kee Kee Bentong Chicken Rice @ Restoran Yat Yeh Hing. This ever popular destination has an established code of conduct for the uninitiated. You sit down and wait for the waiter to take your order. You do not approach the chicken rice stall and speak to the guy. However, you’re allowed to help yourself to a huge bowl of soup from the stall. The minimum order for its famous poached chicken is a quarter so you’ll just have to eat that even if you’re dining alone. People still abide by these unspoken directives because the chicken here is succulent and tender. There’s a reason people still flock this place and that reason is the poached chicken.
Restoran Kong Sai is my personal favourite. The feel of its poached chicken in your mouth is out of this world — slippery and delicate and barely needs any chewing. The star of the show is the onion oil dipping sauce. It’s made with spring onions, ginger and coriander in an oil and soy sauce emulsion. This sauce is one of the best pairings with poached chicken that I’ve tasted. I’d always crave it whenever I go to other chicken rice outlets.
Restoran Loke Yun. This Ampang institution is famous for its oily and fragrant chicken rice. The grains are nicely separated, which makes eating it a pleasant experience compared with some of the clumpier chicken rice out there. The smooth kampung poached chicken goes very well with the black sauce that’s provided in the squeeze bottles on every table.
Restoran Wong Soon Kee needs no introduction. This stall used to be occupied by Lim’s Fried Chicken but the new operators are equally good, if not better. They do a brisk business and there’s always a rack of freshly fried chicken still hot from the fryers. The chicken here is fabulous — juicy and tender with a crispy exterior. It pairs well with the coconut rice (optional), topped with some curry and sweet sambal.
Restoran Hoe Fong Chicken Rice is a no-frills fried chicken rice place. The restaurant just does one thing perfectly, and that’s the fried chicken. Eating it on its own is already delicious because of the sweet soy sauce and garlic marinade but it tastes even better with the usual soy and garlic chilli sauces as accoutrements. Then there is the salted vegetable soup which balances out all the greasy flavours.
Kee Kee Bentong Chicken Rice @ Restoran Yat Yeh Hing
33, Jalan SS 4D/2, Petaling Jaya, Selangor
LRT/MRT: Kelana Jaya
From the station: 600 metres
Operating hours: 10.45am-3pm
Restoran Kong Sai
44G, Jalan Puteri 5/2, Bandar Puteri, Puchong, Selangor
LRT/MRT: Bandar Puteri
From the station: 200 metres
Operating hours: 11.30am-2.30pm, 5.30pm-10pm, closed on Mondays
Restoran Loke Yun
158, Jalan Besar Ampang, Pekan Ampang, Selangor
LRT/MRT: Ampang
From the station: 200 metres
Operating hours: 10.30am-3pm, 5.30pm-8pm
Restoran Wong Soon Kee
68, Jalan SS 14/1, Subang Jaya, Selangor
LRT/MRT: SS15
From the station: 200 metres
Operating hours: Late morning till 2:30 pm
Restoran Hoe Fong Chicken Rice
25A, Jalan 21/17, Sea Park, Petaling Jaya, Selangor
LRT/MRT: Taman Paramount
From the station: 500 metres
Operating hours: 8am-4pm, closed on Wednesdays and Sundays
* For more gastronomic adventures — keep up with Rebecca on www.RebeccaSaw.com and instagram.
