CRIZ BON APPETITE » chicken rice

ROSLI NASI AYAM @ LORONG KULIT

Criz Lai — Fri, 14 Nov 2008 11:55:00 +0000

The Malay version of chicken rice is totally different compared to the Hainanese Chicken Rice. Instead of roasting with some sauce on the outer layer of the chicken, they would coat the chicken pieces with a thin layer of batter and deep fried them until they become crispy. One of the nicer ones which I had recently was from a stall within the surrounding of the Penang City Stadium along Lorong Kulit. The stall has been there since 1995, serving their yummy chicken rice to all walks of people. The name of the stall is Rosli Nasi Ayam.

You have a choice of ordering the different parts of the chicken meat but as for me I would always like to have the chicken thigh. The Chicken Rice set will come with a large bowl of rice and a bowl of soup and it only cost me RM3.50. Surprisingly, the meat within the crispiness of the batter still maintained its tenderness and was very delicious.

As for photography purposes, I requested for the specially prepared soy sauce and chili sauce to be separated. The rice which is fragrant and not dry at all also came with a bowl of chicken soup garnished with some sliced lettuce and fried onions.

If you are driving from Georgetown towards Air Itam along Jalan Dato Kramat, you will reach a traffic light (The Patani Road Police Headquarter is on your left). Drive on until you have reached the second traffic light (Padang Brown is on your right). Drive on until you see another traffic light (Maybank is on your left). Turn left into Lorong Kulit and you will see the stall at the junction of Lorong Kulit and Persiaran Stadium. This place is where the City Stadium is and has a flea market from as early as 8.00am until 1.00pm.

Name: ROSLI NASI AYAM @ LORONG KULIT
Address: Lorong Kulit, 10460 Penang, Malaysia.
Opening Hours: 8.00am – 3.00pm
Contact: 016-433 2517 (Kak Min)
GPS: 5.412817, 100.313233

RATING:
Ambience: 5/10 (1-4 cheap, 5-7 average, 8-10 classy)
Food Choices: 5/10 (1-4 limited, 5-7 average, 8-10 many choices)
Taste: 8/10 (1-4 tasteless, 5-7 average, 8-10 excellent)
Pricing: 6/10 (1-4 cheap, 5-7 average, 8-10 expensive)
Service: 8/10 (1-4 bad, 5-7 average, 8-10 excellent)

KOWLOON HAINAN CHICKEN RICE

Criz Lai — Sun, 19 Oct 2008 08:08:00 +0000

Please note that this Hainan Chicken Rice stall remained in the same coffee house but the whole place has been renovated under the new ownership of Yummy Cafe.

Sometimes it is rather hard to make a decision to get good Hainanese Chicken Rice in town area as there were just too many around. Moreover, more and more shops have mushroomed all over town selling this yummy food. You might not believe it but all the shops have their own version of Hainanese Chicken Rice. Some might use sesame oil, rice wine, ginger juice, oyster sauce or just plain soy sauce. Somehow, I was stuck to one stall by the name of Kowloon Hainan Chicken Rice (same coffee shop as the famous Super Lai Lai Bak Kut Teh selling at night) for years. It could be due to growing up in the neighborhood and got accustomed to the taste or maybe I love the way the chicken meat slices were presented with lots of vegetables and dark soy sauce.

With more than 24 years of experience ever since he was just 15 years old, Ah San has been selling his unique type of chicken rice to the public. The rice served was different too as it was damp enough and had that special old ginger and chicken oil fragrance in it. I have never had any complaints before on his crispy roasted chicken (the best around 10am) or his smooth, juicy yet soft Pak Cham Kai (White Chicken). He would also sell some Roasted Pork Char Siew daily and Roasted Chicken Char Siew on certain days. With all the delicious meat, he has his special homemade dark soy sauce (for chicken) and sweet sauce (for Char Siew) which made the dishes even more appetizing. Here are two of his most sought after combinations.

If you have noticed carefully, each set would have sliced cucumber and cooked bean sprouts with some spring onions garnished on it.

Other than dining in, you could always buy back his yummy chicken which is quite big for a mere RM24 per bird. It would be advisable to call up to make your order if you required more birds. Takeaway sets are also available at only RM3.50 per box (with extra rice). You can choose either one of the meat or a mixed one would cost you between 50sen to RM1 more.

The shop is just opposite Red Rock Hotel. If you are driving down from Komtar into Jalan Macalister, you will see a petrol kiosk on your left. The shop is just right after that in Thong Lek Coffee Shop at the junction of Jalan Nanning.

If you are in for some adventurous home cooked Chicken Rice, you can always try out my own Hainanese Chicken Rice recipe.

Name: KOWLOON HAINAN CHICKEN RICE (Opposite Red Rock Hotel)
Address: 97, Jalan Macalister, 10400 Penang, Malaysia.
Contact: 016-455 8825 (Ah San)
Opening Hours: 10.30am – 3.00pm (Closed Tuesday)
GPS: 5.416585, 100.323029

RATING:
Ambience: 7/10 (1-4 cheap, 5-7 average, 8-10 classy)
Food Choices: 7/10 (1-4 limited, 5-7 average, 8-10 many choices)
Taste: 9/10 (1-4 tasteless, 5-7 average, 8-10 excellent)
Pricing: 7/10 (1-4 cheap, 5-7 average, 8-10 expensive)
Service: 9/10 (1-4 bad, 5-7 average, 8-10 excellent)

HAINANESE CHICKEN RICE RECIPE

Criz Lai — Sun, 02 Mar 2008 07:47:00 +0000

It has been awhile since I posted up a recipe to share with my readers. Last Saturday, I have decided to cook something healthy and less oil for lunch. I cooked Hainanese Chicken Rice. Here is my recipe:

INGREDIENTS:
1 medium chicken (3-4kg) (wash with salt and get rid of the intestines)
1 stalk Chinese parsley/cilantro (chopped about 2” in length)
7 stalks spring onions
4” old ginger (slightly crushed)
2 cups fragrance/plain rice
5 tablespoon sesame oil
some soy sauce
3 teaspoon salt
6 cups chicken stock (boil 6-8 chicken bones with 8 cups water)

RICE:
1. Wash rice until clean. Drain excess water until dry.
2. Heat up the wok. Put in 4 tablespoon sesame oil and add in 2” of crushed ginger. Stir until you get a fragrant smell.
3. Add rice and stir for about 10 minutes on medium high and transfer everything into a rice cooker.
4. Pour about 3 cups of chicken stock. Add in 3 stalks of whole spring onions and cook.
5. Stir the rice a little when it starts boiling. Mix in salt and/or soy sauce to taste.
6. Add some chicken stock if it is too dry.

CHICKEN:
1. Cook 4 cups of water and 3 cups of chicken stock into a tall pot on high until boil.
2. Add in 2” of crushed ginger and 3 whole stalks of spring onions into pot.
3. Add in 2 teaspoon of salt.
4. Put in the chicken and cook on medium high. Cover the pot partially. Lower the fire if necessary as the chicken should be cooked slowly.
5. Turn chicken once in a while to ensure it is properly cooked.
6. Cook about 45 minutes.
7. Drain the chicken. Pour one tablespoon sesame oil. Rub evenly all over the cooked chicken while hot, followed with some soy sauce.
8. Cut chicken into preferred sizes.
9. Garnish with some chopped Chinese parsley and spring onions.
10. Served with hot rice and garlic chilly sauce.

(Serves: 3-4)

Note: For those who do not wish to have rice, you can use wholemeal breads or buns instead. You can slice the chicken into small cubes. Mix in some mayonnaise, pepper, herbs and a pinch of salt. Put in some chopped lettuce and sliced tomatoes. Tada…you have your healthy chicken sandwich.

YOU CAN CHECK HERE FOR MORE RECIPES.