The Hainanese Chicken Rice Mix Face-off

Ahhh…Hainanese Chicken Rice. I never liked steamed chicken rice before, preferring Char Siew Farn everytime. However, as I am a lil older and my tastebuds have ‘matured’ somewhat..I constantly find myself craving for this simple dish.

Anyway, over here..it’s quite expensive to order it, and I’ve learnt to cook it at home. It is so darn simple. Just buy these pre-mix and cook the rice in it. Then, just buy a couple of marylands, put it into a pot of boiling water (with peppercorns, pips of garlic, salt and a small slice of ginger), simmer it for 30 minutes..and that’s it. The bestest simplest homecooked dish you can make on a cold cold day. With clear soup!

NOW….

Who will win?

OR

I normally buy Chng Kee’s, because it was the first thing I saw on the shelves, and it tasted good..and I kinda stuck with it. With the Kwong Cheong Thye, I was surprised to find that the mix was devoid of oil. Yeeup.. oil, that is sooo prevalent in Kee’s. It was very greenish, so that felt kinda odd to me. Well, the instructions says to mix the same number of tbsp to cups of rice. So, 2 tbsp to 2 cups of rice. Same goes with Kee.

Simple, right? The result…

After tasting Kwong’s.. I felt Kee’s was better. I’m guessing, the disgusting amount of oil in Kee’s somehow worked it’s magic in the ricepot. Whereas Kwong’s didn’t have much taste in it. Perhaps I should put more of Kwong’s…and see how that goes. With Kee’s, don’t put toooo much. That would be really overkill.

*whispers* They say Chng Kee’s has no added MSG. I’m a lil suspicious as I am quite sensitive to MSG. I tend to get a lil numb if there’s too much of it. I suspect there is MSG…just not more than normal. Hence, the word “added”.

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