Located just under a flyover in Pudu, Kuala Lumpur, Heun Kee serve up a mean Claypot Chicken Rice cooked over hot coals. Pictured here – the kitchen and the final dish served with soy sauce and sliced green and red chillies. Mmm.

The old fashioned way to make claypot chicken rice – that large pot in the foreground is a massive vat to cook broth, which is basically added to the rice, veg and whole chicken pieces at various stages throughout the cooking process, then a final addition of sauces and it’s ready to be eaten.

Sorry all, not sure where I’d even find a dish like this made in Leeds. Maybe one day in my kitchen.

Heun Kee, Pudu. Directions here.