Served with a side of mild chicken curry and cooling cucumber slices, Yap’s fried chicken rice is a hearty, filling meal.
CHICKEN rice is a Malaysian staple, beloved for its versatility and ability to satisfy nearly any appetite.
Though simple in its components, the dish offers endless possibilities – especially when paired with different gravies or cooking styles.
Tucked inside Shun Shun Heng Restaurant on Jalan Temenggung 25/9 in Bandar Mahkota Cheras, Selangor, is a stall that puts a spin on this classic.
Here, the crispy golden fried chicken rice is served up as the stall’s signature dish.
Each plate is served with fragrant white rice, cucumber slices, fried egg and bowl of aromatic chicken curry for RM13.
The stall is operated by 48-year-old Ken Yap Wing Yau, who pivoted from a career in sales to starting his own food business during the Covid-19 pandemic to support his family.
“Fried chicken is easily a favourite among the masses.
Yap marinates the chicken for up to four hours. The pieces are fried to order, keeping the cuts juicy with a crispy, golden skin. — Photos: LOW BOON TAT/The Star
“Pairing it with a serving of steaming rice makes it a filling meal,” said Yap, who learned to cook during the first movement control order.
Each cut of chicken is marinated the day before in a mix of salt and Sarawak pepper for three to four hours.
“Sarawak pepper has a bolder flavour compared to regular pepper, and that enhances the taste of the meat,” he said.
The marinated pieces are then coated in flour and fried in an electric fryer which Yap says ensures the heat is distributed more evenly compared to using a wok.
The result is juicy chicken with a crispy, golden skin that delivers a satisfying crunch with every bite.
Each chicken piece is fried on-demand to ensure the best experience, and customers can choose their preferred cuts when ordering.
As for the curry, despite its rich colour and flavour, it is mild enough for all palates.
“The flavour is important, but I also want children and those who can’t tolerate (chilli) heat to enjoy the curry,” Yap said.
The stall also offers braised chicken rice, curry chicken rice and snacks like fried chicken for those in the mood for nibbles.
Dishes are priced between RM4 and RM13, with rice dishes starting at RM8.
The stall is open Friday to Wednesday, including public holidays, from 8am to 2pm.
Shun Shun Heng Restaurant is non-halal.
