Claypot Chicken Rice
Not long ago a reader suggested me to try Heun Kee Claypot Chicken Rice at Pudu. It is true that I haven’t blogged about a good claypot chicken rice for a long time so I guessed, why not. As it turns out, not only the recommendation was spot on, I was glad to find out that their claypot fish head curry is very delicious too.
Even though the smallest order is meant for 1 pax @ RM9, the portion is large enough to be shared comfortably between two people. Heun Kee does not skimp on the ingredients as you could see the rice is topped with generous amount of chicken meat and Chinese sausage. A small plate of salted fish is provided separately and mixed according to your own liking.
The unmistakable aroma of charcoal with a whiff of rice wine greets your senses as soon as the claypot hit the table – inviting you to dig in. Compared to the other claypot chicken rice I had previously, the notable difference for me is in the rice itself. Here, it is cooked to a light and fluffy texture so soft that you don’t need to dig hard to stir the ingredients around. The most savored part of the dish is no doubt the crispy part of the rice at the bottom of the claypot, which tastes extra flavorful but not burnt or hard.