Can somebody tell me who make the best Yellow Fur Chicken in SF?
Sorry, this is a literal translation, in Cantonese its "Wong Mo" chicken and in Mandarin its "Hwang Mao" Chicken.
Often times its also kind of known as Cantonese "Gway-Fay" Chicken or Mandarin "Gwei-Fei" Chicken.
I think often they translate this into English using "Princess Chicken".
I'm looking for a place where I can buy the chicken and take it out ...chopped up.
The reason why I'm posting is because this weekend I bought one for $9 at Cheung-Hing on 5th and Clement and while the taste was good, that was one of the scrawniest chicken's I've had in a while and I was pretty upset about it.
Longer Story: I haven't been active here in a while b/c I've been away to inland India (4 hours from Mumbai) for work for a while. I try to keep an open mind towards cuisine but my body really isn't used to the spices and native bacteria ... so ... well .... I had gastro-intestinal problems there to say the least. No seafood (inland), no chicken (H5N1), no beef, questionable hygeine, no seafood (inland), etc etc meant that by the time I left, I was 5 pounds lighter [I ate a lot of Naan / Roti / Paratha and Ramen] and ravenous for animal-based protein. So of course when my flight back stopped in Singapore, I gorged on huge heaping moundfuls of Hainan Chicken Rice.
Now that I'm back in the states, I can duplicate the Rice equation of Hainan Chicken Rice with the "flavor packets" that you buy at the grocery store, but I also need the chicken. Hence, my question. I'm addicted to chicken and rice, especially after my animal protein drought.
Disclaimer: I know this is not EXACTLY hainan chicken rice, but its close enough.
PPS: Singapore Airlines food was delicious.
PPS: The Hainan Chicken Rice stand in terminal 1 at Changi Airport is better than that in terminal 2. I ate it twice during my brief layover. :-)
BTW, are the ones at Ranch 99 any good?
Thanks for reading my looooong post. :-)