Hong Kee is located at the end of Petaling Streets. They specialize in claypot chicken rice. They are one of the old restaurant in Petaling Streets that sell the authentic Malaysian Chinese food. I had a normal claypot chicken rice. They cooked the rice on a charcoal stove. Im do believe that cooking in this way will make the food taste better. Claypot chicken rice- When they open the cover, the smell is amazing. The salted fish, the rice, the seasoning and the chicken. 1st things to do is to stirred the rice thoroughly. The purpose is to prevent the rice from overcooked and char, as the claypot is stil very hot and to ensure all the ingredient are well mixed. I like to smash the salted fish into small chunk and stirred them with the rice, so that every mouth full of rice,t here will be little salted fish in it. then scoop out a small portion into our own bowl and enjoy it slowly. I like to spread out the rice so that it cover all the claypot. While the pot is hot enough to crisp the rice a bit. After finish the 1st scoop, I will stirred again, so that the layer that being crisp is well-mixed. This add in crispy texture to the rice. The chicken are well marinated and very tender. There are also pieces of smoked meat in it. In a whole, it is a pot of rice full with different flavor.
Restaurant at:HONG KEE @ KL - Others
by Ah Ku
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