Today, we enjoyed the famous 飘香 Piao Xiang claypot chicken rice
(sah poh fun in Cantonese) in Taman Sri
Tebrau.
The popular coffee shop at a busy road junction was noisy and was
doing a brisk business even at
when we were there.
The thing about claypot rice cooked in the traditional way is that it
takes a longer time to prepare. Perhaps that's why the staff were
wearing T-shirts with tongue-in-cheek reminders to customers to be
patient.
The cooking process is started only when an order is made. The rice grains had earlier been soaked in water, softened and drained. It is kept moist, covered by a towel to prevent it from drying out.
A measured cup of the uncooked rice grains is scooped into the claypot and hot chicken broth is ladled in.
The rice grains in the claypot are then boiled in the broth on top of a red hot charcoal stove. The kitchen was buzzing with frantic juggling of many claypots cooking away at the same time.
When the rice is partially cooked, marinaded chunky pieces of fresh
chicken and thin slices of Cantonese style waxed pork sausages (lup cheong
in Cantonese) are tossed into the claypot. The claypot is then
returned to the charcoal stove.
Minutes later, the claypot is turned over on its lid and put back over the red hot charcoal stove for several more minutes until fully cooked. Oil and dark soy sauce are then mixed into the fully cooked rice.
Thirty minutes passed before our sizzling claypot rice arrived. While waiting, we were treated to the aroma from the cooking claypots which filled the air in the crowded coffee shop.
Minutes later, the claypot is turned over on its lid and put back over the red hot charcoal stove for several more minutes until fully cooked. Oil and dark soy sauce are then mixed into the fully cooked rice.
Thirty minutes passed before our sizzling claypot rice arrived. While waiting, we were treated to the aroma from the cooking claypots which filled the air in the crowded coffee shop.
The claypot came with small pieces of salted fish and a dish of
light soy sauce with chili padi.
I stirred them all gleefully into the steaming hot rice.
I stirred them all gleefully into the steaming hot rice.
Each rice grain was firm and whole, and coated with aromatic juices
and oil. The rice clinging onto the inside walls and lid of the
claypot were slightly browned (not burnt), giving it a special crispy
texture and flavour.
And, this is key.
It is crucial that the browned rice crust is scraped off the inside
walls and lid of the claypot and stirred thoroughly into the rest of
the rice. The resulting mix of crunchy browned bits mixed
with tender but firm rice is what makes claypot rice
special.
My claypot of delicious chicken and rice for one person came to
RM6.50. The two person claypot costs RM13.00 (2011 prices).
I am definitely coming back with friends again to savour this
delicious treat.
👉 Claypot chicken rice loaded with ingredients cooked the old way with charcoal. Everything done from scratch and we get that crispy crust that defines good claypot chicken rice.
👉 Claypot chicken rice loaded with ingredients cooked the old way with charcoal. Everything done from scratch and we get that crispy crust that defines good claypot chicken rice.
Restaurant name: 飘香 Piao Xiang in Kedai Makan Kee
Kim Huat 纪金发
Address: 80, Jalan Badik, Taman Sri Tebrau, 80050
Johor Bahru
Map:
http://g.co/maps/dcp4p
GPS: 1.487037, 103.768782 / 1°29'13.3"N 103°46'07.6"E
Hours: 10:30am to 3:30pm |
GPS: 1.487037, 103.768782 / 1°29'13.3"N 103°46'07.6"E
Hours: 10:30am to 3:30pm |
Non Halal
Date visited:
24 Dec 2011, 14 May 2013
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Another Drooling Moments!!
ReplyDeleteThank you ;-D
Deleteu should try the kway teow kia there as well. customers r mainly there for the chicken claypot rice n also the kway teow kia.
ReplyDeleteHi Warrence, yes I have tried the KTK and it was good! I shall be writing about it soon :) Thanks!
DeleteThe most important point is you don't have to return home drinking a truckload of water after trying the claypot chicken rice unlike others. Unfortunately, there is no noodle version unlike others. However, you have extensive side dishes of veges, fishes & soups to try.
ReplyDeleteThe chicken rice operating at nite is also good. The laksa is not bad too.
Thank you DieHardX. I've tried that chicken rice and laksa - like them too.
DeleteI notice that there is an absence of the crispy undercrust in their claypot rice recently.
ReplyDeleteI went there last Friday with a friend who noticed that the chicken was already pre-cooked when placed into the claypot. Also, no crispy under-crust like when you cook from scratch. Tasted only slightly better than those from the food courts.
ReplyDeleteI was there yesterday and looks like it has closed down
ReplyDelete