I got 3 sauces (scallion, chili, and some variant on soy sauce).
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HmmmâŚ
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Honestly though, the absence of chili sauce did not detract from the overall love I felt that went into making this meal.
I just wished we could source chickens from HK, Japan or Taiwan for this. American-raised poultry, even the highest grade jidori, just lack a certain poulet-esque umami thatâs so common in East Asia. The cheffing here at PRD, though, is undoubtedly of the first order.
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So true
Dropped by today for the first time in the morning and the pork chop bun was mighty tasty.
Really hope the Hainan chicken on the weekends continue, canât stop by this weekend but hoping for next Friday morning.
I believe that theyâre different breeds. Hong Kong uses mostly yellow feathered chicken which are slimmer with more bouncy fleshâŚand yesâŚmore intense chicken flavorâŚpossibly because it takes longer to raise them to market size. You can get these at the nearby Chinese poultry shops.
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Sorry for the chili sauce! Donât know how my staff missed that.
We actually do get something similar to Asian chickens, many of the Asian poultry places sell brown Indian chickens which is native to Mexico and somewhat similar to Asian chickens but not exactly the same. I donât use them because they tend to be less tender, have less meat, and costs more.
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Hehehe no worries, boss.
BTW Iâm sure you already know this, but what little leftover scallion oil I had after devouring the chicken made for excellent wok lining in making fried riceâŚ
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When you have PDR HCR but you run out of rice because you were a gluttonâŚ
Voila! One of the best chicken soups you will ever have. I had one HCR chicken breast, leftover greens, broth, and sauces with a sprinkling of crispy fried shallots. Dip chicken into leftover sweet soy optional. Leftover pickled vegetables on the side for crunch and brightness.
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Itâs even better if you have some leftover rice. Real old school Asian vibes eating rice in soup.
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CHIMKEN!
So glad I was able to score the Hainan Chicken this week. I had a been a huge fan of Chefâs @JLeeâs Hainan Chicken from those Chinatown nights years back and really enjoyed my plate of BBQ from when he was testing out the PRD concept at the Food BowlâŚ
I have to say that from those years ago⌠the result is so much better!
The chicken was very silky and the sauces top notich. I did find the rice a little salty, but it was a great accompaniment to the broth, which I enjoyed even more than the Reisling opened to go with. I loved the Char Siu as well, especially the egg noodles. These thing bouncy egg noodles are my favorite and really brought me back to those old days when Canto places ruled the SGV.
We got the Mapo Tofu sauce to go and will be having that later this week⌠looking forward to trying even more and perhaps also snagging one of the egg tarts.
âDommy!
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Thanks! Much appreciated that youâve given me a chance over the years and Iâm quite relieved to hear Iâm headed in the right direction.
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Also doing nam prik noom and mango sticky rice
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Gai Yang now available on Tock.
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Thank you almost forgot. 
I was ordering (for two) and then saw it came to 90 bucks (after all the upcharges), so I backed out. Seemed like a hellavala lot for chicken - even the great @JLeeâs chicken.
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2 == 4
Note: The option for 1 guest is for the whole chicken set which should feed 2 persons. If you wish to order two sets then select 2 guests (which will feed 4)
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That makes sense thank you
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