It was quite late when I went for dinner. Around this time, most hawker centers in the area are either closing, or food choices are limited. I took this opportunity to investigate this humble-looking Thai restaurant in Sungai Nibong.
As I was dining alone, so I didn’t want to splurge on the traditional Thai cuisine like tomyam, so I just ordered a serving of Claypot Ginger Chicken.
In reality, the dish is stir-fried first, then served in a metal pot. So technically, there isn’t really a claypot involved.
Nevertheless, the chicken was decently cooked. The main contributing factor is the oyster sauce at the right consistency. If it were any thicker, the sauce would have overwhelmed the taste of chicken.
The dish is also served with some mushrooms (black and button), sliced carrots and celery as garnish.
