Claypot Chicken Rice has always been one of my favourite, often-craved dishes. The problem was, I could never reliably get it from any one place. Luckily, during the last trip home, my friend A told me about Choong Kee Kampar Claypot Rice. He has been a patron of the immensely popular original restaurant in Kampar (duh), Perak, his hometown, for many years and he assured me that their Claypot Chicken Rice is indeed, very good. He, however, could not attest to quality of the food at the new branch that they had established in Petaling Jaya - never having been there before. I wasn't about to drive to Kampar, so I had to trust that they brought their recipe for success to the PJ restaurant too (pun cringe intended).
I was very happy with this discovery. I don't know if it is as good as the outlet in Kampar but the Claypot Chicken Rice that I had at their PJ outlet was one of the, if not the, best that I've ever tasted. Most noticeably, the rice was absolutely perfectly cooked and came apart as loose whole grains, rather than the hard, burnt, clumpy rice that you usually get with this dish. The chicken pieces were moist, tender and beautifully flavoured, together with the rice. The interspersing mild sweetness of the tender slices of chinese sausage (lap cheong) and the sharp saltiness of the melted salted fish that topped the dish were the critical supporting components that added depth and variety to the flavours and textures of this scrumptious, hearty, intensely satisfying one-pot meal.
Choong Kee Kampar Claypot Rice
No 80 Jalan SS22/25
47400 Petaling Jaya