AFTER nearly 20 years, Tan Chee Keong or Ah Keong as he is better known, has perfected the art of cooking claypot rice, moving swiftly over the many pots to serve up his signature dish to his regulars. Tan’s signature claypot rice is more than just a meal – it’s a testament to dedication and tradition. The aroma of sizzling rice and smoky flavours greeted me long before I reached the stall.
There is a choice of marinated chicken pieces (RM8), steamed lap cheong (Chinese pork sausages) (RM9) or salted fish (RM9) at the stall. For a wholesome meaty pot of goodness, some customers order a combination of all three, which will cost RM10. Ah Keong's assistant adding condiments to the cooked claypot rice before serving to customers.
“Every morning at 6am, I marinate the chicken in a secret blend of spices and sauces, giving it time to absorb every ounce of flavour,” said Tan. He opens his stall from 1pm to 7pm daily, serving up hearty meals to lunchtime crowds and those looking to enjoy a comforting dinner. He often finds his customers choosing takeaway for the claypot rice on most weekdays.
I ordered a portion of chicken claypot rice for myself. Tan’s claypot chicken rice topped with fresh spring onions. The rice was fully coated with sauce and there were generous pieces of chicken.
It was indeed tasty, making even a small-eater like me finish the entire pot. The chicken pieces were fully seasoned, which amplified the tender taste in every bite. The rice is cooked direc.
