But the BEST part about Heng Kee's claypot chicken rice is the layer of hardened, crusted, & burnt rice at the bottom of the pot. Ask any claypot chicken rice lovers out there, and guaranteed most (if not all) would attest to the fact that the layer of crust at the bottom = Heavenly Treasures! Or something. But truth is, that layer of crust can only be achieved with certain level of technique, to avoid an overly-burnt aroma that mars the whole experience.
Aziz Mee Pak Ngah Mee Udang Sg Dua @ Butterworth
5 hours ago