Heun Kee Claypot Chicken Rice (Pudu)

They say using charcoal makes a significant difference in the taste as it gives the dish an overall better flavour and aroma, and I guess they were right. The rice was soft and fluffy, distinct and moist but not mushy. The generous amount of chicken pieces in the claypot were well-marinated with flavors of soy, sesame oil, chinese wine and a hint of ginger also with generous amount of chicken meat and chinese sausages. Salted fish is given separately on the top of the rice. #burpple

Waited 30 minutes for this very generous serving of claypot chicken rice (RM21) cooked over charcoal right outside the shop. The claypot chicken rice had a good mix of chicken, lup cheong and salted fish. We also had the fried chicken wings which was good as well.

Claypot is cooked from ground up meaning rice is not pre-cooked. Charcoal is placed at both bottom and top while making the claypot rice. In our medium sized order, there were plenty of meat, lap cheong and yun chang which is the darker variety using duck liver. With salted fish mixed it, the rice has full flavours of all the accompanying ingredients, with bits of charred rice that gave it added texture.

Claypot chicken rice mixed with lap cheong (香肠）with salted fish( ham yu ‘咸鱼’) on the side cooked on charcoal fire in claypot. Love the punchy flavour profile and the clay pot taste. The portions were huge and economical. Definitely worth the try