3.5 munchies: Served in a sizzling claypot with a gas burner, wheat beer is poured over the chicken for added fruitiness and crisp-edged flavours. The meat is marinated in Chongqing spices, in which ginger slices, garlic cloves, and oyster mushrooms can be found in the savoury-spicy sauce. Oh, the regular level of spice was hot enough to numb our tongues!

After we were done with the chicken, soup stock was poured into the claypot with the residual sauce. Regular steamboat ingredients are available for diners to enjoy round 2 of the hotpot!

雞煲 is open only for dinner from 5pm onwards; reservations for more than 6 people are highly recommended.

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