Chicky Fun : it could be better if the consistency is there

This is a chicken rice chain owned by the Kopitiam Group and this outlet is located at Bagus food court in Northpoint City, overseen by Chef Kiang. Chef Kiang, 81, is better known as Sergeant Kiang, he is a renowned Hainanese chef that started as a cook with the British Army. After discharge from the Army, he worked with The American Club before joining the Mandarin Hotel and was part of the pioneer team that created the most talked about Chatterbox Chicken Rice. He shared how did he convince the German boss to start selling the chicken rice in the 70s when I met him a few years ago.

Subsequently, he started Sergeant Chicken Rice at the Rasa Singapura and moved to a few places including Chevron before he sold it off to the BreakTalk Group that owned the Food Republic food courts. He worked as a Consultant to train the chefs in cooking the chicken and the rice with them. He even traveled to Taiwan and stayed there for 3 months when the food court first opened there. He left to start Jiang Ji Traditional Chicken Rice in a coffee shop along Havelock Road but was closed down when the coffee shop underwent renovation. He was invited by the Banquet Group to open Sergeant Kiang Kitchen at Jurong Point in December 2011 but closed in April 2012, he then started Chicky Fun chain with the Kopitiam Group. 

The friendly lady at the counter asked, "Roasted or poached chicken?" and I replied, "I like to have half of each." She said, "That will be an addition of $3." 

The chicken was nicely cooked, the meat was tender and smooth. Both portions were from the breast part and I would prefer the poached chicken to the roasted one as the latter was slightly dry. It did not serve with any sauce. 

The chilli is made using the chilli, lime, garlic and ginger. Sergeant Kiang ever mentioned no preservative is used in making the chilli. It is slightly spicier than the chilli from other chicken rice stalls. The most important factor to determine a good chicken rice is none other than the chilli. The ginger paste is finely grated, it is well-balanced and not overpowering. 

The rice was grainy and moist with a light chicken stock flavor. The lightly flavored soup is served with cabbage and garnished chopped scallion and fried shallots. 

There are more than 30 stalls of Chicky Fun in different Kopitiam food court and the standard can be quite inconsistent. 

Sergeant Kiang is one of the surviving legends. I still remember how his eyes sparkled when he talked about cooking and chicken rice. There are not many like him these days and he will always have my utmost respect.

CHICKY FUN

930 Yishun Avenue 2 #1-101/102/103 North City South Wing SINGAPORE 769098
Operating Hours: 10.30 am to 10.00 pm (Daily)