BT: Chicken Rice Paradise - List of favourite hawker stalls of its own

[Ramseth]

Unless you're thinking of migrating, I strongly advise you all against going to Malacca Jonker area to try out their chicken rice (served riceball style) or Hatyai Niphat Uthit area to try theirs (served regular rice style). Otherwise, when you return to Singapore, you'll lose appetite for local chicken rice except for the few best outlets.

 

[0939]

I just tried the Jonker road rice ball last week, nothing to crow about, will not try again.
But I miss the Claypot Bak Gu Teh in Malacca. This time round when I went there, it was no where to be found, dont know shifted to where. On the way back home, dropped by at Muar to buy my favourite Otak, smooth and delicious.
As for Hatyai, ( dont know which store do you referred). The one opposite a Malaysia Indian Food and an antique stall. The same lane that was bombed few years ago.That one the chicken is unique, soft and succulent. They only sell during lunch time.
In HCM, the kampong chicken is tough but nice to eat. I yu have strong teeth its worth a try, dont forget to order the unhatched eggs.

 

[scroobal]

Two different set of experiences similar to Laksa/Curry Mee. Never tried the Thai one though.

Anyone can highlight decent chicken rice in foreign countries such as US, Canada, OZ, UK.

Unless you're thinking of migrating, I strongly advise you all against going to Malacca Jonker area to try out their chicken rice (served riceball style) or Hatyai Niphat Uthit area to try theirs (served regular rice style). Otherwise, when you return to Singapore, you'll lose appetite for local chicken rice except for the few best outlets.

 

[Ramseth]

I just tried the Jonker road rice ball last week, nothing to crow about, will not try again.
But I miss the Claypot Bak Gu Teh in Malacca. This time round when I went there, it was no where to be found, dont know shifted to where. On the way back home, dropped by at Muar to buy my favourite Otak, smooth and delicious.
As for Hatyai, ( dont know which store do you referred). The one opposite a Malaysia Indian Food and an antique stall. The same lane that was bombed few years ago.That one the chicken is unique, soft and succulent. They only sell during lunch time.
In HCM, the kampong chicken is tough but nice to eat. I yu have strong teeth its worth a try, dont forget to order the unhatched eggs.

Perhaps your taste for chicken rice is different from mine, but I agree, Muar Otak is invincible.

 

[Goh Meng Seng]

Contrary to what many people think, Hainanese Chicken is not "BOILED" but rather cooked using the heat of boiled water. If you boil the chicken along with the water all the while, you will get overcooked chicken with ugly skin.

The proper way of preparing Hainanese Chicken is to prepare lots of garlic, pandan leaves, onion and aniseed. Boil the water with these ingredients then make sure your chicken has a hole poked through its throat. Hold the Chicken by the neck, dip it into the boiling water and take it up again. This allow the water to go through its internal ribs. Do this for 4 to 5 times. Then put it down into the pot. Close the cover. Turn the fire smaller, boil it for another 10 minutes. Then turn off the fire but don't open up the cover. Let the chicken stay in the pot for another 35minutes to 40 minutes.

Prepare ice or ice water. Once the time is up, take out the chicken and put it immediately into the ice water. This will allow its skin to contract and that is why you see Haianese Chicken has smoothen skin.

Prepare another round of garlic and pandan leaves along with some coconut milk. Take the hot soup from the pot that cooked the chicken to put it into the rice cooker. You can simmer out the fat oil in the process. put in the garlic, pandan leaves and coconut milk. Cook it.

As for the Chilli sauce, just mix the with garlic and the soup, grind it.

There you are, a self cooked Hainanese Chicken rice. Please remember serve the chicken with soya sauce and oyster sauce.

Goh Meng Seng


P.S. You must use the hot soup immediately after you remove the chicken to cook the rice, else the rice will be soggy as normal rice. The hot soup will immediately make the rice firm up as individual bits.

True. On Hainan Island, it's only called Chicken Rice.

Haahahahaha



The Hainanese chicken rice as we know was reinvented in sinkapore during the 50s. It's like how the Hamburger (originally a sandwich from Hamburg, Germany) is popularised in America.

On Hainan Island, the chicken is just boiled and rice cooked in chicken stock. No sesame oil, soy sauce etc added to the chicken so it's dry. But because the chickens there are raised in the 'kampung', the meat is less flabby and tastes better.

 

[coolguy]

As a MM, I am not supposed to talk about food.
But anyway I shall disclose my favourite hainanese chicken rice stall here.
It's at the basement of golden mile centre.
The zi char restuarant that is famous for their steamboat.
I like their chicken meat so much it is so smooth and tender.
But that's ços' I supply them with fresh toddler blood to feed these chickens.
Slurp.:oIo:

 

[myo539]

the last 15 years decline in standard,
can you imagine the next 15 years, we only have china food and india food left, all the FT are taking over the food court and hawker center. QUOTE]

Hey, it's your taste buds which had declined as you age. 15 years from now you will complain that the chickens are getting lousier and harder because you have lost all your teeth and taste buds! hehehe!

So eat all you can like there is no tomorrow - ignore what the doctors say about high blood pressure and bad cholesterol.

 

[longbow]

Wah you know your chicken rice. Do you know what type of black soy sauce to buy? I buy the Yeo's black soy sauce but it is to salty. Somehow the chicken rice soy sauce taste sweet.

What brand to look for and what is it called.

Contrary to what many people think, Hainanese Chicken is not "BOILED" but rather cooked using the heat of boiled water. If you boil the chicken along with the water all the while, you will get overcooked chicken with ugly skin.

The proper way of preparing Hainanese Chicken is to prepare lots of garlic, pandan leaves, onion and aniseed. Boil the water with these ingredients then make sure your chicken has a hole poked through its throat. Hold the Chicken by the neck, dip it into the boiling water and take it up again. This allow the water to go through its internal ribs. Do this for 4 to 5 times. Then put it down into the pot. Close the cover. Turn the fire smaller, boil it for another 10 minutes. Then turn off the fire but don't open up the cover. Let the chicken stay in the pot for another 35minutes to 40 minutes.

Prepare ice or ice water. Once the time is up, take out the chicken and put it immediately into the ice water. This will allow its skin to contract and that is why you see Haianese Chicken has smoothen skin.

Prepare another round of garlic and pandan leaves along with some coconut milk. Take the hot soup from the pot that cooked the chicken to put it into the rice cooker. You can simmer out the fat oil in the process. put in the garlic, pandan leaves and coconut milk. Cook it.

As for the Chilli sauce, just mix the with garlic and the soup, grind it.

There you are, a self cooked Hainanese Chicken rice. Please remember serve the chicken with soya sauce and oyster sauce.

Goh Meng Seng


P.S. You must use the hot soup immediately after you remove the chicken to cook the rice, else the rice will be soggy as normal rice. The hot soup will immediately make the rice firm up as individual bits.

 

[singveld]

the last 15 years decline in standard,
can you imagine the next 15 years, we only have china food and india food left, all the FT are taking over the food court and hawker center. QUOTE]

Hey, it's your taste buds which had declined as you age. 15 years from now you will complain that the chickens are getting lousier and harder because you have lost all your teeth and taste buds! hehehe!

So eat all you can like there is no tomorrow - ignore what the doctors say about high blood pressure and bad cholesterol.

no, i am sure the food standard fall, especially KFC. the first 5 yrs of KFC(in singapore) and today KFC is night and day.
chicken rice also drop standard, harder and harder to find good one.

 

[scroobal]

Great stuff. A puzzled long held solved. Thanks

Contrary to what many people think, Hainanese Chicken is not "BOILED" but rather cooked using the heat of boiled water. If you boil the chicken along with the water all the while, you will get overcooked chicken with ugly skin.

.

 

[scroobal]

Anyone remember KFC restaurant when first opened where the dishes are served by waiters and with cutlery. Quite nice. Near where California fitness is at Orchard Road.

no, i am sure the food standard fall, especially KFC. the first 5 yrs of KFC(in singapore) and today KFC is night and day.
chicken rice also drop standard, harder and harder to find good one.

 

[eatshitndie]

As for the Chilli sauce, just mix the with garlic and the soup, grind it.

great tips on the technique. we cook hainanese chicken the same way here at home. the chicken here is fatter. as for the sauce, i modify it with ginger, olive oil and salt, instead of garlic. it tastes much better for me with ginger, oil and salt. don't care much for garlic. it stinks up the fridge.

 

[zhihau]

Anyone remember KFC restaurant when first opened where the dishes are served by waiters and with cutlery. Quite nice. Near where California fitness is at Orchard Road.


i remembered going to KFC at Kallang back in the mid 80s, we requested for the bill for so many times, the waiter didn't bothered bringing it to us, so our family had a free meal then :p:p:p

 

[Goh Meng Seng]

Wah you know your chicken rice. Do you know what type of black soy sauce to buy? I buy the Yeo's black soy sauce but it is to salty. Somehow the chicken rice soy sauce taste sweet.

What brand to look for and what is it called.

Well, seems that quite a number of people here are curious about the sauce.

The sauce is MIXED with sesame oil so that the saltiness is being diluted.

I forgotten to mention one important ingredient, that is ginger. Yes, ginger is also one of the main ingredient for the cooking of the chicken and rice.

Goh Meng Seng

P.S. The Sweet Taste actually comes from the Oyster Sauce, not the soya source. The fragrance comes from the sesame oil.

 

[singveld]

Anyone remember KFC restaurant when first opened where the dishes are served by waiters and with cutlery. Quite nice. Near where California fitness is at Orchard Road.


yeah i love it, my brother drove his car there just to buy KFC at night and then we came back and eat
yum yum

Why KFC was much better

1) KFC want to challenge mac and lower price and lower quality
2) KFC want to suck muslim cock by going halah
3) KFC source chicken from cheap malaysia or indonesia source
4) KFC introduce spicy version which reduce original recipe
5) it make me cry when i eat KFC nowadays

 

[middaydog]

Anyone remember KFC restaurant when first opened _


It was at the old UOL building

 

[middaydog]

Why KFC was much better

1)
2)
3)
4)
5)

too true

I had KFC when they were still under Kentucky Fried Chicken brand and only had 1 outlet in Bangkok Silom road years s s before it came to singapore
must say _ culinary delight _at that time

 

[singveld]

Anyone remember KFC restaurant when first opened _



It was at the old UOL building

i was too young then to remember exact position. it was near old specialise shopping centre. too young.

 

[singveld]

I had KFC when they were still under Kentucky Fried Chicken brand and only had 1 outlet in Bangkok Silom road years s s before it came to singapore must say _ culinary delight _at that time

WOW what is bangkok silom road? all side street are call silom?

i did not know you are so old.

do you remember they have beer and dessert call strawberry cheesecake??

yum yum, KFC nowadays supply to terrorists, that why it taste like shit.

 

[singveld]

the barbaric way muslim kill chicken make KFC and taste like shit.
throw away halah. we dun want barbarian method of killing animal.