Seriously, this severely under-the-radar chicken rice stall needs more accolades.
Much as I detest breast meat (cue dry and stringy flesh), Hua Kee’s version impressed me with their juicy and tender chicken breast.
The chicken here is cooked classic Cantonese-style — poached and cooled in cold water, then chopped and dressed with a soy sauce-sesame oil mixture, and finally garnished with lots of spring onion.
Another thing they do right — chopping the bird into THICK chunks (thereby keeping the bite and those precious meat juices in), and with both SKIN and BONE on. Yes, none of that boneless and skinless chicken nonsense which is an absolute no-no in my chicken rice diaries.
The rice is just as well executed as the chicken. The first few mouthfuls seem light, but the subtle flavor of chicken stock and faint scent of pandan infused in the rice gradually come through. The grains have a lovely al dente bite, and feel slick without being overly greasy.
As for their smoothly blended chilli sauce, it looks orangey pale but is kick-ass spicy!
You can tell that the folks at Hua Kee really take pride in their chicken rice. Even small details like the accompanying cucumber, is thoughtfully done. Other chicken rice stalls typically cut the cucumber into rough wedges. Here, it’s a generous serving that’s evenly cut into wafer-thin slices. Some may not think much of it, but it does make for a better mouthfeel compared to thick wedges.
If I had to nitpick, Hua Kee’s rice portion is on the small side. I had to order an additional small bowl of rice in order to feel full.
If you’re thinking of trying out Hua Kee, they sell out really early, usually by 1.30pm.
Hua Kee Chicken Rice
Blk 85 Redhill Lane
#01-72 Redhill Food Centre
Open: 9.30am to around 1.30pm. Closed on Mon & Tue.