Singapore - New Lucky Claypot Chicken Rice, Holland Drive
This golden oldie of an eatery has relocated from Clementi to Holland Drive after 40 years.
What I liked about New Lucky Claypot Chicken Rice? It's fragrant. That coz the rice is cooked from scratch in a claypot: which meant no rushing, you sit and wait, and wait, and wait. What I'm not so keen about New Lucky Claypot Chicken Rice besides the wait? Well, they give you two metal mugs filled with vegetable oil and dark soysauce - to be added the steaming claypot rice, topped with chicken and waxed Chinese sausage.
I don't know - I prefer the chef-in-charge to add the condiments for me as I *never* seem to get the balance right if I do it myself. Anyhow, I got one of my lunch partners to do the adding and mixing.
The result turned out okay: the rice was perfectly cooked, with a lovely crust at the bottom of thepot which we fought over. The chicken was just cooked and tender-licious. The Chinese sausage gave a wonderful aroma to the rice. I couldn't detect the salted fish though my lunch partners all said they tasted that - maybe the rice wasn't well-mixed enough. A wonderfully filling lunch, but not really recommended on a hot, humid day - you'll be sweating buckets here!
New Lucky Claypot Chicken Rice
Blk 44 Holland Drive
Tel: +65 67787808, +65 93697922
You should kick it up a notch by bringing your own 'lard' and use it instead of the vegetable oil!! Ha!!
'Chicken rice' in Singapore! So I guess the chicken will be the cotton texture cage raised one and NOT the free range yellow skin ones you are getting accustomed to in KL and Penang these days?
My favorite is swapping the chicken with fresh frogs and adding a little Chinese mushroom slices to the combo.
However, like you eluded to, its that layer of 'crust' at the bottom that is to die for!!
re: Charles Yu
I do think that lard was used in this dish traditionally - but, somehow, somewhere, Singaporeans now view lard as a "dirty" word through the Singapore govt's relentless health campaign. As a result, our hawker food is oftentimes dumbed down - less salt, less sugar, less oil, "say 'No' to lard", etc. Then, we wondered why our food are less tasty than those from our childhood! :-D
Yep, the chicken used are battery chickens - farm/free-range chickens are pretty hard to come by in Singapore's food centres where prices at hawker stalls are kept low.
Honestly speaking, in the past couple of years, I'd still *never* gotten used to Malaysia's chewier, stronger-tasting "kampung" (village) yellow-skinned chickens which are very similar to what you'd get in HK. I guess it'll take more than 2 years to undo a 30-year habit :-)