klyeoh
August 22, 2021, 1:24am
6
strongoxman:
Not listed on the menu (but available upon request/when ordering takeout/delivery from their website) is the option to order your Hainan Chicken “Ipoh Style” – imagine the poached chicken with dark soy sauce (again, thin, not thick) and bean sprouts. I prefer the standard preparation, myself.
Ipoh-style poached chicken would have beansprouts, but normally served on the side, dressed in soy sauce, shallot oil and chicken drippings. Ipoh has a reputation for producing the crunchiest, juiciest beansprouts in Malaysia.
One of Ipoh’s most popular food offering is the “Nga Choy Kai”, literally Beansprouts & Chicken: basically Hainanese-style chicken rice, served with poached chicken and beansprouts. And Ipoh reputedly has the best beansprouts in the country, due to the its high-quality produce and supposedly superior minerals in its ground (and natural spring water) used for growing beansprouts.
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Lou Wong (founded 1957) is perhaps the most famous purveyor of this Ipoh specialty - ahead of its long-time…
Where I am, in Penang, we have a totally different food culture from Ipoh. So, I’ll have to go to the local branch of an Ipoh chicken-and-beansprouts chain for my Ipoh food fix.
Onn Kee (founded in 1969 by Mdm Leet Hoo) is one of Ipoh’s leading purveyors of “nga choy kai” (literally, “beansprouts chicken”), a combo of poached chicken, chicken-flavoured rice (the uncooked rice grains are fried in chicken grease before being cooked in chicken stock with ginger, scallions and pandan leaves) and crunchy, slightly blanched beansprouts dressed in chicken fat, good quality soysauce and garlic oil. “Hor fun” flat rice noodles are also usually served with the chicken and beansp…
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