Chan Kee Chicken Rice in Kampar

Chan Kee Chicken Rice (陈记鸡饭) in Kampar New Town – A dish that sends shivers down your spine, it’s just that good. The chicken is the soul of this dish—succulent, tender, and bursting with flavor. During cooking, the chicken meat is carefully poached and removed from the heat the moment it reaches perfect doneness, then plunged into ice water. This locks in every drop of its natural juices, giving the meat an incredibly silky, tender texture, while the skin becomes springy and firm—an expert technique flawlessly executed. Thanks to this ice bath treatment, the chicken skin tightens, becoming smooth, taut, and refreshingly non-greasy, offering a delightful contrast to the velvety meat beneath. Then there’s the rice: each grain is perfectly separate, glistening with a sheen of fragrant chicken oil, garlic, and lemongrass, with a rare hint of pandan aroma. Every bite releases the essence of chicken broth and the richness of its oils—so delicious that the rice alone could be a culinary masterpiece. The accompanying ginger sauce is finely crafted—spicy, aromatic, and bright, cutting through any trace of gaminess. The seemingly simple chili sauce is anything but ordinary; made with fresh red chilies, garlic, calamansi juice, fish sauce, and sugar, it delivers a refreshing punch of sour, spicy, salty, and sweet, perfectly balancing the richness of the chicken. Even the tableware is thoughtfully chosen. As I savored each bite, I could feel the owner’s dedication to quality—not only in the meticulous preparation of every dish but also in the refined presentation, reflecting the depth and sophistication of Chinese culinary culture.