興記煲仔飯

Before arriving in Hong Kong, I already knew that Xingji Claypot Rice was very famous, so I came here to eat with my friend who lives in Hong Kong. I originally thought the place would be like a snack shop, but I actually feel it's quite similar to the hot stir-fry restaurants in Taiwan. Besides claypot rice, there are a lot of dishes or soups to choose from. However, the main dish that the restaurant focuses on is claypot rice.

This time, I ordered the restaurant's signature dish: Goose Liver, Pork Intestine, and Chicken Claypot Rice. When it's just out of the pot, it's recommended to drizzle a little soy sauce on it, then cover it and let it steam for 1-2 minutes. At this point, the rice will be just right in moisture, while also absorbing the aroma and saltiness of the soy sauce. If it's steamed for too long, the whole claypot rice will become too dry, which isn't very tasty.

The chicken was fine, quite tender, but it was rather average in terms of flavor. However, it was my first time trying goose intestines, and here the goose intestines aren't actually the intestines of the goose but rather some of its organs or other parts stuffed into sausages. The texture has a slight fishy taste, but because it's been marinated, the flavor is very salty and quite oily, which I'm not a big fan of. But it was just a chance to try something new!🤣