Choa Chu Kang is one of those neighbourhoods I do not visit often, and when someone asks “What’s there to eat there at CCK ah?”, I need to think for a moment.
It was Chef Eric Teo who recommended Ah Boy Chicken Rice to me, and the stall has been around since 2007. (This means it will be celebrating its 20th year soon!)
Owner Chai Kok Sing grew up helping his parents sell chicken rice in Kluang when he was only 14 or 15 years old, which was also how the nickname “Ah Boy” came about.
He later moved to Singapore and spent more than 15 years working under Chef Eric Teo across several hotels before opening his own stall.
Despite that hotel background, the food remains familiar and affordable, covering Steamed Chicken Rice ($3.80), Roasted Chicken Rice ($3.80), Chicken Cutlet Rice ($3.80) and Curry Chicken Noodles ($5).
I mean, $3.80 for Chicken Rice is really hard to find now.
The poached chicken came with smooth, glistening skin and a thin layer of jelly underneath (just look at it), while the meat remained moist even around the breast.
The seasoning was kept quite gentle (or some may say “mild”), allowing the natural sweetness of the chicken to come through.
I would have liked the soy dressing to be a little more pronounced, though this was easily adjusted with the dark soy sauce and chilli provided.
The roasted chicken had a deeper savoury note and more texture around the skin, but I would have preferred it to be more crisp.
Just in case people aren’t aware, roasted chicken is actually deep-fried in hot oil rather than truly roasted, giving the exterior its darker colour while helping the meat retain its juices.
Between the two, I preferred the poached chicken for its silkier texture and more even tenderness. There was also achar served alongside, which gave the plate some acidity and crunch between bites.
Some people eat Chicken Rice for the protein, but the rice is equally important to me.
The grains here were loose and fragrant, with enough chicken oil for flavour without becoming greasy.
Ginger, blue ginger, shallots and lemongrass are used in the preparation, giving it a more aromatic finish than the usual chicken rice.
Ah, and the daily soup deserves more than a passing mention.
Chicken rice soup is usually something I sip only because it is included, but Ah Boy rotates proper home-style soups such as lotus root, black bean, Szechuan vegetable and watercress.
Mine was a 莲藕花生汤, or lotus root and peanut soup, which tasted really homely, like something a mother would cook for her children.
Even though it is considered ulu to many, Ah Boy Chicken Rice has been around long enough that many residents probably need no introduction to it.
But just in case you end up at Choa Chu Kang and wonder what to eat there.
Ah Boy Chicken Rice
678A Choa Chu Kang Crescent, V6 Food Court #01-01, Singapore 681678
Opening Hours: 9:30am – 8:30pm (Mon – Wed, Fri – Sun), Closed Thurs
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Chin Chin Eating House (Purvis Street)
Boon Tong Kee (Balestier)
Sin Kee Famous Chicken Rice 新記 (Mei Ling Food Centre)
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