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2012-01-24
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Huen Kee Claypot is famous in KL not only for how tasty their claypot rice is but also how they are cooked. They are cooked over hot charcoal stove! AND burning charcoal is placed on top of the claypot as well. Apparently, this locks in the moisture and retains the flavour of the rice and the ingredients in the claypot. It is hot, labourious, manual work! Be prepared to wait up to 45 mins due to longer cooking times and the high demand for their claypot rice.Chicken claypot rice ($6). Contains
Chicken claypot rice ($6). Contains rice, marinated chicken and lap cheong. When you open the claypot cover, hot steam puffs out together with the fragrant smell of rice and chicken. They don't scrimp on the chicken, you get a drumstick, a wing and a couple of other chunky chicken parts. The chicken is very well marinated, tender and tastes fantastic. The rice is also very fragrant. It's not overcooked, so the outer layer is slightly hard but the insides are still soft and chewy. The rice is cooked in chicken broth to give its flavour. Also, before the claypot rice is served, a mixture of soya sauce, sesame sauce, hua diao jiu was drizzled over the rice to give the additional OOMPH in flavour.For more photos, pls visit http://eugeniegene.tumblr.com/post/16405573001/huen-kee-claypot-rice
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