Located in a small food centre, this chicken rice stall is a must-try for anyone looking for a delicious and authentic Malaysian dish. The owner, a seasoned F&B veteran with over 30 years of experience, has perfected the art of cooking chicken rice. From the tender and juicy poached chicken to the flavorful sauces, every element of this dish is carefully crafted to satisfy even the most discerning palate.
! Plus, enjoy an additional FREE RM10 when you sign up using code VERSAMM10 with a min. cash-in of RM100 today. T&Cs apply. 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. Cheng Jeh has been in the F&B business for more than 30 years. — Picture by Lee Khang Yi The skin is glistening smooth as though it underwent one of those newfangled PDRN facials in Seoul, where they inject salmon fish DNA to promote collagen for smoother skin.
The chicken has a thick layer of jelly under its skin . The soup is available only for dine-in customers and has a slight peppery flavour. — Pictures by Lee Khang Yi 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. Chunky ginger paste gives the chicken a pungent flavour.
The chilli sauce may be watery but it has a nice mild zing that lends an appetising taste to the dish. — Pictures by Lee Khang YiThe drawback is their rice, which has soft, slightly sticky grains — a sign of too much water— and lacks flavour.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 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.
My takeaway chicken rice had soft, sticky rice with little flavour but the chicken thigh was very smooth. — Picture by Lee Khang YiMy quarter chicken was RM28.
The whole chicken is available for RM72, a half portion is RM36.website, the owner, a lady from Ipoh, is an F&B veteran with over 30 years in the business.chap fan in her early years, starting in Bukit Bintang before moving to Cheras, where she opened this food centre with her husband.and later chicken rice about 10 years ago. Now, the business has been scaled back, focusing on chicken rice andLocated at the main road, parking is limited around the stall.
— Picture by Lee Khang YiJalan 34/154, Taman Bukit Anggerik,* This is an independent review where the writer paid for the meal.
Kuala Lumpur Chicken Rice Food Review Malaysian Cuisine F&B Veteran
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