I’ve been following Heun Kee up and down the road for the past 10 years! Oh no, no!! Heun Kee is not a super star nor a celebrity, just that I’m the Claypot Chicken Groupie!!! I’ve lost count the number of times they’ve shifted for the past 15 years but thank goodness, Heun Kee is now rooted at the corner of Jalan Yew.
When they first started their business in this current lot, the cooking of claypot rice was done at the back kitchen but I guess that was a bad idea since the charcoal stoves are indeed an advertisement to them to attract customers. So they moved the stoves to the front and now no one can missed them out anymore.Check out how the charcoal stoves roar away!
You’ll understand why I’m a Heun Kee’s groupie as they could churn out one of the better claypot chicken rice in town where the rice is cooked to perfection, nary undercooked with a layer of aromatic crusty rice at the bottom of the pot which is a treasure to unearth as one dig deeper. Their chicken is always cooked just right, retainining its juices. The secret to such perfections is by cooking the claypot with firery charcoals under AND above the claypots!
This is how the end result looked like… with loads of chicken pieces, slices of Chinese sausages and topped with chopped spring onions with salted fish served served separately. To serve, all one need to do is pour in the salted fish, mix and stir the rice with the ingredients thoroughly and as you do that, you can smell the fragrant dash of cooking wine they added towards the end of the cooking process. It’s simply divine! A small pot for one person will cost RM6.50, medium for 2 at RM13.00 and a large one for 3 - 4 is going for RM18.00. Please note that chicken thighs request will cost slightly more.
Other than chicken, you can opt for a mixed Chinese dried sausages and waxed meat pot instead. Heun Kee also serves a mean claypot curry fish head! Just order a pot of plain white rice to go with the curry.This trip we have a small plate of Seafood Tofu (minimum 5 pieces, RM5.00), basically it’s mashed tofu and seafood, shaped into bricks and deep fried. Absolutely great with the chili dip.
This medium plate (RM6.00) of Stir-fried Romaine Lettuce with Fermented Beancurd (foo yue) was fried with enough wok hei (breath of the wok) that enhances the foo yue laced vegetable many folds.
Parking is aplenty underneath the flyover in the evening but nightmarish during the day. Do let me know if you’re a groupie too, just like me, or turned one after trying them out after reading this!!
Kedai Makanan Heun Kee (Claypot Chicken Rice)
59, Ground Floor, Jalan Yew, Pudu,
55100 Kuala Lumpur
Tel: 03-9200 1603
Opening Hours: 11.30am to 9.30pm
This article was originally published in Notes From Venus.
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