Flower pot grilled chicken, anybody?

Mohd Hafizzal Mustafa glazing the chicken with butter.

COMING across a Ramadan bazaar stall with flower pots is unusual; but these are no ordinary pots.

Instead of planting flowers, the large pots are used to roast chicken and they are drawing the crowd like bees to honey.

The Ayam Pasu Klasik stall is operated by Qish Shakira from Batu Pahat, Johor.

The 36-year-old sells the ayam pasu, which has been selling like hot cakes, at the Kuala Lumpur City Hall-run Taman Permaisuri bazaar in Bandar Tun Razak, Kuala Lumpur.

“It’s a family recipe. The chicken is marinated overnight using at least 30 different spices and herbs.

“Ginger, daun kesum, curry leaves and a whole load of goodness are used to make the marinade,” Qish said.

The chicken is then placed in a huge tempayan-like pot that looks exactly like a flower pot.

Qish slicing up a chicken before packing it for a buyer.

The marinated chicken is placed on a grill pan over charcoal to roast. A smaller flower pot is used as a lid to help cook the bird.

The chicken is then roasted for one hour and, in between, it is turned over and glazed with butter.

“The method gives the chicken a wonderful aroma and a smokey flavour that is unlike ayam golek or even barbecued chicken,” Qish said.

“You have to taste it to understand,” she added with a grin.

The stall is located opposite the road from the main bazaar site next to the Kuala Lumpur football stadium.

It is open every day during Ramadan except Fridays and business starts from 3pm onwards.

A whole chicken is priced at RM28 and half a chicken is RM15. A special black pepper sauce is prepared for the chicken and is provided free.

Since they started operating on the first day of Ramadan, they have sold more than 100 chickens.

“Mostly we get a lot of pre-orders,” Qish explained, adding that they were often sold out by 7pm.

For details, call 011-2366 3214 (Qish).