Great chicken rice starts with great ingredients. At Ming Kee Chicken Rice , we believe that the quality of what we put into our food directly affects the final taste. Here’s how we source and select our key components.
Chicken
We work with a local supplier who delivers fresh, chilled birds every morning. We look for chickens with bright, unblemished skin and a firm texture. The size matters too – we prefer chickens that are neither too young (which can be bland) nor too old (which can be tough). Each bird is used within 24 hours of arrival to ensure maximum freshness.
Rice
We use high-quality Thai fragrant rice – long grains that cook up fluffy and separate. Before cooking, we wash it until the water runs clear to remove excess starch, then we fry it with aromatics to lock in flavour.
Soy Sauce & Sesame Oil
For the dipping sauces and drizzles, we only use premium light and dark soy sauces from established brands. Our sesame oil is toasted, giving it a nutty depth that elevates the chicken. No shortcuts – no cheap substitutes.
Vegetables & Garnishes
Cucumbers, tomatoes, and spring onions are delivered daily. We select them for crispness and colour. The beansprouts we serve as a side dish are sourced from a trusted farm and blanched to order, so they stay crunchy.
Chilli & Ginger
Our chilli sauce relies on fresh red chillies and bird’s eye chillies. We buy them whole and inspect each batch for ripeness and heat level. The ginger is young and juicy, perfect for the ginger paste that accompanies the steamed chicken.
By starting with the best ingredients, we let the natural flavours shine. The result is a dish that tastes honest, wholesome, and unmistakably authentic.
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