Sister Cheng Ipoh Chicken Rice, located in Taman Bukit Anggerik, serves a near perfect smooth poached chicken

بقلم Malay Mail · 29 مايو 2026 · 4 دقيقة قراءة Malay Mail ↗

KUALA LUMPUR, May 29 — Chicken rice fanatics often scrutinise every element of a plate of chicken rice — from the texture of the poached chicken, rice and sauces — to determine if it deserves a perfect score.

This particular poached chicken, prepared by the owner Cheng Jeh, almost earns a perfect 10, faltering as the texture of its rice costs it some points.

Solely judging by the chicken, it’s near perfect.

Cheng Jeh has been in the F&B business for more than 30 years. — Picture by Lee Khang Yi

The skin is glistening smooth as though it underwent one of those newfangled PDRN (polydeoxytibonucleotide) facials in Seoul, where they inject salmon fish DNA to promote collagen for smoother skin.

Under the chicken skin, you will find the thickest layer of gelatin I have come across.

The chicken has a thick layer of jelly under its skin (left). The soup is available only for dine-in customers (right) and has a slight peppery flavour. — Pictures by Lee Khang Yi

Usually, poached chicken of this calibre is tweaked by soaking it in water, but this particular chicken retains its original flavour, needing only a dab of light soy sauce for a little extra flavour.

You can layer more flavour by adding chunky ginger paste or the tangy chili sauce.

Chunky ginger paste gives the chicken (left) a pungent flavour. The chilli sauce (right) may be watery but it has a nice mild zing that lends an appetising taste to the dish. — Pictures by Lee Khang Yi

Each piece of chicken is accompanied by crunchy, plump bean sprouts, too.

The drawback is their rice, which has soft, slightly sticky grains — a sign of too much water— and lacks flavour.

You are better off with a bowl of hor fun instead of the dismal rice which will only fill you up but leave you craving something better.

Kai Si Hor Fun is a better choice to pair with the poached chicken. — Picture by Lee Khang Yi

For a richer taste, they offer Kai Si Hor Fun (RM10) liberally laced with orange prawn oil and topped with two plump prawns.

I also noticed much love for their homemade soup as the diner next to me kept scooping up several bowlfuls.

The clear, slightly peppery broth comes with plump chicken feet and cubed white radish that crumbles when you bite into it.

Regulars also like to add a bowl of meatball soup with their chicken rice too.

My takeaway chicken rice had soft, sticky rice with little flavour but the chicken thigh was very smooth. — Picture by Lee Khang Yi

A plate of chicken rice with chicken thigh costs RM9.

My quarter chicken was RM28. The whole chicken is available for RM72, a half portion is RM36.

According to Malaysia Best website, the owner, a lady from Ipoh, is an F&B veteran with over 30 years in the business.

Dining inside is comfortable due to the vast space. — Picture by Lee Khang Yi

She first offered chap fan in her early years, starting in Bukit Bintang before moving to Cheras, where she opened this food centre with her husband.

They served Hakka yong tau foo and later chicken rice about 10 years ago. Now, the business has been scaled back, focusing on chicken rice and hor fun soup.