Herbal chicken is one dish that can be chilled or frozen with little loss in quality when reheated. So I knew I wouldn’t go very wrong with the food from Pokpok Keh, an eatery in Yio Chu Kang Road that specialises in the dish for delivery.
Hormone- and antibiotic-free chicken is wrapped in paper and aluminium foil with Chinese herbs and baked till tender. There are variations such as Original Dang Gui Pink Salt Chicken ($27) and Ginseng Pink Salt Chicken ($29).
If you do not like the medicinal smell of herbs, there is also BKT Pink Salt Chicken ($27), which is cooked with bak kut teh spices like white peppercorn and garlic clove. You can have them delivered warm and ready to eat, or frozen.
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