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Singapore - New Lucky Claypot Chicken Rice, Holland Drive

k
klyeoh Aug 13, 2013 06:35 AM

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!

Address details
============
New Lucky Claypot Chicken Rice
Blk 44 Holland Drive
#02-19
Singapore 270044
Tel: +65 67787808, +65 93697922

 
 
 
 
 
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  1. Charles Yu Aug 13, 2013 04:38 PM

    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!!

    4 Replies
    1. re: Charles Yu
      k
      klyeoh Aug 13, 2013 06:39 PM

      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 :-)

      1. re: klyeoh
        l
        Lau Aug 14, 2013 07:23 AM

        oh man this looks great, i love bo zai fan...any idea why chicken is so popular in bo zai fan in singapore? i feel like its especially popular vs pork or beef

        1. re: Lau
          k
          klyeoh Aug 14, 2013 07:40 AM

          Well, claypot rice is a really old traditional food here. My guess is that chickens (rather than larger livestock like pigs and cattle) were more easily accessible to the early migrants in Singapore. So, it's become standard fare to use chicken here.

          1. re: klyeoh
            l
            Lau Aug 14, 2013 07:44 AM

            yah maybe thats the case bc i feel like in HK and in the US its much much less popular as a topping than in singapore.

            i do like the amount of crispy rice at the bottom that you guys do in singapore / malaysia, its very blackened and crispy

    2. Charles Yu Aug 14, 2013 11:27 AM

      This was a typical Hong Kong Claypot Chicken Rice I had it at Central's Ser Wong Fun. Salt preserved Thread Fin with 'Yellow oil/skin chicken'. Of course, a nice bowl of Snake soup is a must!!

       
       
      2 Replies
      1. re: Charles Yu
        k
        klyeoh Aug 14, 2013 03:52 PM

        That was a *huge* piece of salted fish, Charles. Salted fish is also an essential component in claypot chicken rice in Singapore, but the type used here are the dried variety which has an extremely high salt content and only used in minute quantities.

        1. re: klyeoh
          l
          Lau Aug 14, 2013 05:24 PM

          yah that is big, but looks damn good

          i usually get the pork patty one where the pieces are much smaller...thats my favorite one

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