CHEERS TO CHIR CHIR

Chi-ruh Chi-ruh ... the sound of boiling oil when chicken goes into a deep-fryer is music to the ears of every fried chicken fans. That’s also how you pronounced Chir Chir — the name of Korea’s largest casual restaurant chain specialising in freshly-cooked chicken dishes.

 

Amidst the recent CNY hustle-bustle, we managed to snuck in an afternoon of good lunch, trying out some of the resto’s signature chicken dishes. Todate, Chir Chir has over 100 outlets and more opening across South Korea, China and Taiwan, making it one of the largest chimaek franchises. In Korean foodspeak, chimaek is a contraction of two words: chi = chicken and maek = beer.

 

Most of the offerings comprising newer and existing specialities were on-point and as authentic as those we had eaten in Seoul. We predict the scrumptious Curry Fried Chicken (RM30.90/RM56.90 double portion), Chir Chir’s signature crispy battered chicken sprinkled with curry seasoning should hit the spot for locals.

 

I was pleasantly surprised by the distinct burst of zingy heat when I bit into the deliciously crisp chicken. Nifty small tongs were provided for us to pick up the chicken pieces, ensuring we didn’t need to get our hands dirty. For such delectable fried chicken, I daresay most people won't mind getting to grips with it.

At this point, the latest beverage of Grapefruit Yoghurt (RM14.90 glass/RM30.90 jug) proved a godsend, to douse our fired-up tastebuds. A cool ice blended drink of grapefruit juice and yoghurt, we were tickled to see the concoction came topped with half a fresh grapefruit and mint leaves.

 

Cheese lovers would go ga-ga over the indulgent offering of Rose Cheese Chiqueen (RM33.90/RM60.90 double). Conceived to appeal to the young (and the young-at-heart), the crispy albeit juicy fried chicken tenders heaped atop a creamy pool of rosy tinged melted mozzarella and fondue cheese is served with thick, burbling cheese sauce in a cast iron skillet. Some chunky-cut potatoes and cherry tomatoes lent textural contrast to the dish.

An avalanche of whipped cream and grated cheese crowned the wickedly decadent Nest Chicken (RM34.90/RM62.90 double). Guarantee to send young dairy-loving queens and kings into spasms of joy, the strips of tasty Cajun chicken tenders came swimming in rich cream sauce and sweet potato mash. Bits of capsicum, black olives and broccoli studded the unctuous mixture but we bet nobody is likely to complain about the cloying richness.

Personally, I’d return for the house speciality of Spicy Chi-Bap (RM33.90/RM60.90 double). Served with fragrant seaweed-flavoured rice, the juicy fried chicken tenders in sticky spicy marinade of onion salsa, BBQ sauce and sweet potatoes topped with rice and grated cheese proved incredibly addictive. The strong, punchy sweet-savoury-spicy accents are as typically Korean as it gets.

 

Washing that down was another newish drink, Pineapple Smoothie (RM14.90 glass/RM30.90 jug). Sips of the ice blended concoction of pineapple puree, coconut, strawberry, banana and mint leaves conjured up visions of blissful, balmy summery days.

Todate, the staple crowd-pleaser of Honey Butter Chicken (RM24.90/RM52.90 double) still rules. Dried cranberries, almond flakes and honey-mayo dip ramped up the appeal of lightly battered boneless chicken chunks coated in honey butter sauce. Textural contrasts came from thick-cut fries and chewy topokki (rice cake pieces).

For more info, call Chir Chir Fusion Chicken Factory, tel: 03-2110 4867. Address: Lot 1.108.00, Level 1, Pavilion Elite, Pavilion Kuala Lumpur, Jalan Bukit Bintang, Kuala Lumpur. https://www.facebook.com/ChirChirMY

SPUD-TACULAR FRENCH POTATO SHOWCASE

Over 250 varieties of potatoes are grown in France. Last week, The French Embassy in Malaysia hosted a trade delegation on a mission to tap the potential of the Malaysian market for French potatoes.

Avid interest in cooking shows and the rise of more discerning home cooks have spurred greater interest in quality ingredients, including the availability of waxy or floury potatoes for different recipes. France is hopeful its potatoes would appeal to consumers here especially those firm fleshed varieties suitable for South East Asian cooking.

Since proof of the spuds’ worth lies in the eating, The French Embassy hosted a Potato Degustation Luncheon at Gobo Upstairs, Traders Hotel KL for local stakeholders, trade buyers and media.

A mini buffet of 10 different potato dishes were prepared by the Traders Hotel KL team for the special showcase to highlight the versatility of French potatoes.

Dulcet smooth Vichyssoise served in dainty shot glasses, a thick broth made from puréed French potatoes with cream, chicken stock and herbs was the smooth opener.

Despite its plain appearance, the basic Steamed Potatoes proved a big hit as we could fully appreciate the spud’s au naturel sweetness and firm yet slightly fluffy texture. The potato wedges also stood up well to deep-frying.

Equally popular was Aloo Gobi, diced French potatoes cooked in thick Indian curry with cauliflower and green peas. Many guests even returned for additional helpings including yours truly.

Personally, I love the Malaysian Chicken & Potato Curry complemented by lacy rolls of roti jala. Piquant with zingy spices and enriched with coconut milk, the potatoes and chicken were a match made in culinary heaven.

The hearty French potatoes served as the perfect canvas to amplify the aromatic spices used to cook the Chinese speciality of Soy Braised Chicken and Potatoes.

Their sturdiness means they could be mashed and made into Bergedil too. Lightly spiced, the deep-fried potato patties were addictive to nibble on.

Speaking of mash, we also enjoyed Hachis Parmentier – the French equivalent of Shepherd’s Pie. Each mini cup of the fine, smooth baked potato topping revealed delicious mince underneath.

Sliced and layered with cream and cheese, Gratin Dauphinois was a splendid way to emphasise the excellent attributes and deliciousness of French potatoes. They can also be boiled and diced for Salad Niçoise or sliced and roasted for Canapé of Duck Confit.

F&B industry stakeholders may direct trade enquiries on French potatoes to Business France Malaysia, tel: 03-2053 5646.