u 1 ur wing 2 chop 10x o notz? it will look more also, LOL
dat time, u chased n slottered a chick from lo 1 2 lor 10 ... u chopped it in2 how many plates, huh? ...Ah po is right la, see _ ...
me said each wing a plate wat! ... is dat any different from ur 1 wing - 1 plate? ...
I think about 18 - 20.
I think 10-12. Some stalls damn Giam Siap. Cut think slices of meat and then use flat side of the cleaver to flatten the meat before putting them on top of the rice. Like that the meat appear broader when seen from top. But if you look at each piece by the side, machiam as thick as a Bak Kwa. Really shake head...
I think 10-12. Some stalls damn Giam Siap. Cut think slices of meat and then use flat side of the cleaver to flatten the meat before putting them on top of the rice. Like that the meat appear broader when seen from top. But if you look at each piece by the side, machiam as thick as a Bak Kwa. Really shake head...
Yes.... I kena before too. Like garang guni, they keep some leftover pieces with odd shapes. Then they will use them like patches to mix with the next few plates. Buay Tahan...The worse are those that mix some slices of fresh meat with leftover or stale meat and sell it to you. I notice the people normally doing this are those selling roast duck rice.
The chicken rice stall at my place will slice the meat into half so it looks like you are getting the full breast but it fact its only half
In the army, donkey years ago, i was told that the army ratios a whole chicken for 20 plates. That is why some times you q up and get a chicken neck and 2 potatoes on your tray.
Maybe times have changed now.
Ah po is right la, see _
![]()
This is Corona chicken, we talking about white/roast chicken rice? As in whole chicken?