Thursday, September 27, 2012

Fei Kee Claypot Chicken Rice

Claypot is one of the traditional dishes in the Chinese culture...carried forward into modern Singapore. Chicken cooked over rice in an claypot on a hot stove...warms the heart.

This little store, tucked near the Jalan Sultan/Arab Street enclave is a gem. My friend, who frequents this place tells of a tale of a fastidious cook, who insists on making the dish from scratch...ensuring a waiting time of at least 15 minutes while the rice cooks.

You can call ahead, so the uncle starts cooking your dish...ready for consumption when you arrive...make sure you are not late. Note that he starts with uncooked rice in the foreground, and his poster states skinless, grade A chicken thigh is used.

When delivered, the rice and chicken with lots of chinese sausage (lup cheong) and covered by cabbage and sprinklings of dried shrimps. Smell was heavenly. The thick black sauce was pre-mixed, unlike the one at Le Chausseur where the waiter mixes the sauce at the table.

Fragrance important criteria in claypot chicken. On stirring, the hot rice cooks the cabbage, rendering it done, but still with a crunch. The rice was nicely done, still a bit moist, fluffy, but not a match for the superior basmati Andy uses in Le Chausseur. The chicken is boneless, and skinless. Nice tender chunks. The saussage portion is generous...and as Chinese sausages tend to do, lends a wonderful aroma. The rice was getting slightly burnt around the edges of the pot (compared to Le Chasseur's which by the end of the meal would have been a gorgeous, blackened, smokey crust), and makes a great smokey flavour.

Overall, excellent dish. The chilli was quite good too. But for me, I am spoilt by the gorgeous Le Chausseur claypot chicken with the power this has to take second place.

Fei Kee Claypot Chicken Rice
Luk Lu Eating House
341 Beach Road
8222 6360
Mon - Sat 11am to 730pm

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