Notice the more saturated tones of yellow on the chicken skin? Compared to the ones with a lighter shade of yellow, the “choy yin gai” (farm chicken) possess a definite advantage in terms of flavour, texture and yeah … monetary values, of course.
Just came back earlier this afternoon from a self-declared heaven on earth.
Yeah it was indeed a very timely excursion to one of the most obscure places in Malaysia, yet brimming with potential, exuding characters unparalleled and just plain screamed for attention, albeit in a subtle manner. Wait for the post in another few days.
For now, let’s talk CHICKEN RICE.
Half a chicken (option of the usual chicken or “choy yin gai”) poached to a marvelous extent; retaining the natural juiciness of the flesh with a toothsome bite (we picked the “choy yin gai” at more than RM30 for half a chicken), garnished with bits of fried shallot and coriander but not before being drizzled lightly in the usual soy sauce-based concoction.
And then here’s the supposedly champion of all champions; Loke Yun Ampang Chicken Rice. But …. seriously? Read the rest of this entry »