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Oct 30, 2013 05:49 AM

Kuala Lumpur - Best-tasting Cantonese-style poached chicken at Village Chicken Restaurant (乡村槽鸡饭店)

Village Chicken Restaurant has been purveying Cantonese-style poached free-range, organic chicken to KL-lites since 1982. Located on a surprisingly quiet neighborhood street with a few other interesting-looking restaurants, I'd *never* have found Village Chicken Restaurant had I not been brought here by my seasoned KL foodie-friends.

What we had this evening:
- Cantonese-style poached chicken (白切雞), the signature dish of the restaurant. The chicken was absolutely divine - tasty and perfectly cooked, yielding a nice texture
- A whole de-boned local "senangin" (threadfin) stuffed with minced fish-paste from the tastier "tenggiri" (mackerel) mixed with finely-chopped carrots, scallions and other aromatics. I'm *not* a fish-paste fan, so I personally find this dish a bit too bland (even after dunking the fried fish pieces into the spicy chilli dip), though my dining companions seemed to enjoy it quite a bit.
- Sweet potato leaves stir-fried with minced dried shrimps, garlic and "sambal belachan" (a potent mixture of minced chillis & pungent-smelling fermented fishpaste). Marvellous dish.
- Quick-fried prawns covered in salad cream and served atop julienned cucumber, topped with powdered fish-flakes. Not to my taste (a bit too retro) - this was another signature dish of the restaurant and an old favourite among its regulars.

Address details
Village Chicken Restaurant (乡村槽鸡饭店)
7, Jalan SS2/30
47300 Petaling Jaya
Tel: +603 7874 4529

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  1. ohhhhhhh 白切雞 is so good!! man im jealous

    its one of my family's favorites. one of my grandfather's friends who still owns a restaurant specially makes it for me when i come home

    8 Replies
    1. re: Lau

      Next time, you should post some photos of the version you have.

      1. re: klyeoh

        actually i think i have a pic of it at home (i'll post it when i get back from work), i ate there and took pics i just haven't gotten around to writing it up. He gets a real nice fatty chicken for me (he says americans like leaner chickens so he specially gets them for me).

        its actually more of an americanized chinese food restaurant although he's a good cook and i have to say some of it actually tastes good), so the place is very popular, but my grandfather actually taught him how to cook many decades ago and he's a good family friend so when i go there i call ahead of time and he goes and picks out special ingredients to make real cantonese food (its really nice since he basically makes me a home cooked meal, which i can't really get anymore!)

        1. re: Lau

          Can you tell us what place this is? Please!

          1. re: swannee

            do you live in CA? it's called fu wing low in fountain valley, you need to call ahead to kenny (the owner and a good friend)

            i told exilekiss about it years ago and he actually went:

            1. re: Lau

              Re: Fu Wing Low - good to know that the chef is willing to prepare authentic Cantonese upon request, besides the usual more commercially-viable American-Chinese fare - by those, I take it you meant General Tso's chicken, chop suey, chow mein, mushu pork, beef with broccoli & stuff which most Chinese folks in Singapore/Malaysia or anywhere in Asia had always heard about (from American movies/TV series) but never had tried, unless we visit the US.

              I remembered the first time some of my Singaporean staff encountered the legendary "Chinese fortune cookie" in SF Chinatown - we were dining with some American colleagues - they packed some sample to bring back to Singapore as fortune cookies are regarded as "American" in Singapore :-D

              Of course, if we're dining in Chinatown *without* any Caucasians in the dining party, we'd be served the complimentary Chinese dessert (usually red bean soup or mung bean soup) and *not* be given fortune cookies when we asked for the bill :-)

              1. re: klyeoh

                haha thats funny about the fortune cookies

                He's got a nice business selling americanized chinese food although as i said he does a nice job on it compared to other places. But, he's an old school cantonese guy and has been a family friend for longer than ive been alive so he always makes some good stuff for us (and will do it for others if you give him a heads up). Thankfully his children have agreed to take over the business and he handed over the day to day cooking reigns to his chef a while ago so i think ill be able to get this for a long time to come since the other chef is very capable.

                1. re: Lau

                  No, I live in NY, but I get to SoCal.
                  木須肉 is real Chinese, just not what one gets at at typical American place! Same for 炒麵..........

                  1. re: swannee

                    yah i think 木須肉 is a northern dish, some of the northern places in flushing serve a dish that is similar to 木須肉

                    there are lots of different 炒麵 just as you said not like the american one