Chicken House – Fancy Some Healthy Kampong Chicken?

I chanced upon a friend’s Instagram story claiming that Chicken House is her favourite place to visit for chicken rice. Since I don’t live in Upper Thomson, Chicken House was a foreign name to me.

Chicken House prides itself on the use of kampong chicken. Kampong chicken differs from normal chicken as they feed on anything from bugs, stones and seeds, instead of being reared on chicken feed. More importantly, kampong chickens are allowed to roam freely and hunt without being confined to cages. The way that they’re raised supposedly makes their meat leaner and sweeter, with less fats, even though they’re smaller than the usual cage-bred chicken.

We ordered the Kampong Chicken Rice One Person Set Meal ($4.20), a plate of Kai Lan ($4) and a platter of Fried Tofu ($4). On first impression, the kampong chicken looked more yellow than usual. It was relatively fragrant, with a decently smooth skin. But because of the rearing process, its meat will undoubtedly be tougher than usual. For those who like their chicken oily and flavourful, you will be disappointed at Chicken House. Due to its low fat content, the kampong chicken is not as oily. I also did not find the meat to be as sweet as the shop assistant had claimed. In fact, it was bland and fibrous on its own. I guess if you want to go healthy, some compromises would have to be made!

The rice had hits and misses. I loved how Chicken House took the extra effort to achieve the ‘li li fen ming’ effect(near pearly grains of rice so the texture could be clearly felt in every mouthful) in its rice. However, the flavour of the rice could have been improved with the addition of more chicken stock as it was a tad on the bland side. Nonetheless, for those watching their cholesterol levels, the rice at Chicken House would be more suitable than most as it was not as oily.

All the sauces at Chicken House are handmade and freeflow. The chilli deserves special mention for its zesty tanginess and fiery kick, which complemented the chicken rice well. The ginger sauce was quite watery, but the taste of ginger was very pronounced. I would have preferred the sauce to have a thicker consistency.

For the side dishes, it was very obvious that the kai lan was old and tough to chew. It was a standard vegetable dish with fried shallots. I would choose other vegetables instead of kai lan next time. But at $4, I must say that the portion was big and sufficient. The tofu, however, was akin to fish cake rather than the usual soft, tender tofu. It came with a Thai chili sauce. The tofu fish cake was fried till a crispy golden brown but still, I like the normal tofu more.

Kampong chicken does seem to be a healthier alternative. Taste-wise, I don’t think kampong chicken is for everyone, especially if you love your chicken rice sinful and oily! If you are on a cheat day and want some semblance of “health”’ while indulging in hawker food, you can consider Chicken House!

PS: Note that Chicken House has GST.

MissTamChiak.com made anonymous visit and paid its own meal at the stall featured here.

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