What makes a bowl of Nan Xiang Chicken Rice so pang? The kind of pang that ought to be bottled up and preserved for the times when all you have is a plain bowl of rice. Ms Nacy, the jolly hawker behind the dish, insists that it’s all about the broth. She uses the broth to flavour the rice, to create the soup, and even the chilli sauce and ginger sauce too! It’s the essence of a mother chicken distilled into a pot.
But it’s clear (as clear as the soup XD), that the magic behind the chicken rice isn’t just about the broth. It’s also about the additional step of frying the rice before steaming it in the chicken broth, a traditional yet tedious step that’s often skipped. It’s also about the 27 years of dedication and experience. Most importantly, it’s about the love and joy that she finds in cooking the dish for her customers.
Ms Nancy cooking a fresh batch of rice
Ms Nancy is a popular figure in Whampoa Market. Despite owning a chicken rice restaurant in Novena Square 2, she chooses to stay at her stall to personally cook her chicken rice for all her die-hard Nan Xiang fans in the neighborhood. She’s a friendly and familiar face to many in the market; a motherly figure to her customers.
So which part of the chicken does this jolly hawker like to eat the most? The savoury thighs or the succulent drumsticks? None of those! It might come as a surprise to many, but Ms Nancy prefers the breast meat out of all the parts. Says Ms Nancy, “People think it’s unusual that i like breast meat, but it’s healthier to eat!” Well, it doesn’t really matter if your eating the breast or thigh of the chicken at Nan Xiang; every part is a tender yummy!
Perhaps Plankton has a thing or two to learn from Ms Nancy when it comes to making his Krabby Patties. Waste no time in searching for secret recipes! The secret to every recipe, chicken rice or Krabby Patty, is a whole lot of love!
Address: 90 Whampoa Drive, #01-21 Whampoa Drive Makan Place
Opening Hours: 11am – 10pm
- Chicken Rice – $3.50
Rating: 4.6 /5