Actually, what impressed me more was the ginger sauce. Why? It was basically sitting in sesame oil.
So even though the brown sauce on the chicken was a little sweet, I could cover it up with that fragrant ginger and sesame oil. Plus, the chili sauce was respectable, and the rice was firm and fluffy too. The ginger is the main selling point for me either way.
It is really good to see young hawkerpreneurs who are willing to take a traditional recipe, innovate and make it even better. This 25 year old’s chicken rice can easily rival some of the best ones which has been around for longer than he has!