No fight…

As in the case of nasi lemak, the acid test when it comes to chicken rice would be the rice.

Like I always said, why call it nasi lemak when it is not lemak or in this case, why call it chicken rice when there is no hint whatsoever of any chicken in the cooking? Very often, the rice will come across like plain white rice, nothing more to it and such a disappointment!

The chicken rice here is very popular – you will have to be there before lunch hour to be able to get a seat or you will have to make a reservation. However, I do feel that they should look into their quality control as on some days, it would be so good while on other days, somehow I would not be all excited about it.

Though many may not agree with us, we thought the one here was good but we have not gone back since. For one thing, parking there is a pain especially on working days so I, for one, would think twice about dropping by and go some place else instead.

So far, our favourite in town is the one here but we have not dropped by for a long while now as it is very popular and the place is often very crowded and of course, at a time like this, I am not keen on going there.

There are others as well that aren’t too bad but I don’t think there is one that I would say is to die for, one that comes near the chicken rice that my missus cooks at home…

Missus' chicken rice

…which is oily and has the fragrance of the chicken stock and  the chicken oil and whatever other ingredients that went into the cooking. Truly, it is so so good!

Her steamed chicken…

Steamed chicken

…is second to none too. Ever so often, when we go for chicken rice outside, we would opt for the roasted version as the steamed ones tend to come across rather bland…but yes, she does need to work on her chopping skill, that much I would say. LOL!!!

She would make it a point to make the chili dip like the ones at the chicken rice shops but nicer…

Chili dip

…and that day, she fried this bowl of French beans…

French beans with prawns

…for a bit of veg alongside all that meat.

My girl loves it so much and that prompted her to remark to the mum that on days when she has no idea what to cook, she can just cook her chicken rice that we all enjoy so much.

I don’t recall ever eating any to-die-for chicken rice over in the peninsula and I never had the opportunity to try the celebrated one in Ipoh so I cannot make a comparison. I did go for the one at the original Swee Kee at Middle Road in Singapore in 1973 but let’s just say that I wasn’t quite a food connoisseur at the time – I just ate anything and everything so I cannot remember exactly how good it was.

Author: suituapui

Ancient relic but very young at heart. Enjoys food and cooking...and travelling and being with friends.

9 thoughts on “No fight…”

  1. Chicken rice when its done really well, you can distinguish it easily. So disappointing when all you get it plain rice specially when you are expecting something really tasty and oily which is the real thing

    Indeed…or worse, when they pass it off as chicken rice, blardy rip-off!!!

  2. Yes, oily and fragrance are the 2 basic things in real chicken rice. I always define them as real and fake chicken rice….😄😄😄. Fake chicken rice will be dry and not fragrance though it may look the same. I use Delichef Hainanese Chicken rice Mix from Cosway whenever I cook chicken rice. It smells nice but looks quite dry when cooked. So one have to add extra chicken oil to make it oily. I have a few of those brown plate too.

    Those are the glass plates we use every day on normal days. Very old now, been using for years and years.

    Cosway, eh? Will see if we can get hold of it to try. Many at the shops but dunno any good or not. A cousin bought Singapore’s Prima Taste, said really good, like the real thing…and my sister used to cook it too – my late mum loved it but right now, over RM20.00, cannot afford anymore.

  3. Ah! Your missus’ home cooked chicken rice is sure to beat the rest! Lucky you. My mum has cooked chicken rice before but so rarely because she said it is too oily. It was pretty good and her chopping skills is same level as your missus’. LOL! It is not easy to chop chicken, I make a mess when I try. Just see how those hawkers do it, they have years of practice and make it look so easy.

    Their chopper must be very sharp plus they’re professionals, employed solely to do the chopping. I would want to use kitchen scissors instead of a huge chopper, one chop, hancur semua!!!

  4. How nice to have someone cook every meal for me! hahahaa…. How I wish! Yesterday I ordered lunch from a famous restaurant and it is far from good… sigh.. it is always better to cook our own food at home.

    Oh dear!!! From a famous restaurant and it wasn’t good? Must be very disappointing. So far we have not ordered home food delivery – we are well-stocked with food so we can cook our own, not a problem.

  5. I rarely have chicken rice with steamed chicken. Must have the roast version. 😀

    Like my girl – she loves her mum’s though…and outside, it is safer too. Steamed chicken is moist and may have been hanging there all day – eating it may lead to food poisoning but some say it is caused by the chopping board, not regularly wiped and cleaned.

  6. I just chicken rice with steamed chicken today, the default soup, the chili sauce, the rice and the chicken meat, all were great!

    Have you tried the Chatterbox one, Mandarin Hotel Singapore? Everyone’s talking about it – around SGD30 per set, single serving.

All opinions expressed in my blog are solely my own, that is my prerogative - you may or may not agree, that is yours. To each his/her own. For food and other reviews, you may email me at sibutuapui@yahoo.com

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