Actually Malays have their own style of 'nasi ayam'. They are deep fried rather than boiled or steamed. Their sauce is more of kicap pekat and their rice is more aromatic ( alot of cloves, cinammon etc.). You can't judge popularity as such. In Langkawi, there's a 'Pak Ya Nasi Ayam' and is selling over 70 chickens a day. For a total population of 60,000 that is actually very good.

Then again nowadays, the line between chinese cooking and malay cooking is getting blurry. There are halal hainanese chicken rice. They are prepared mostly by converted muslims through mixed marriages. Although the quality or taste is not exactly the same but getting nearer. I am Hainanese and in actual after thinking about it, Hainanese chicken rice has not a single trace of non halal ingredients, maybe except for the chicken itself. If you use those supplied by our hypermarkets then it is totally halal in concept but still not halal because of the certification.

There's one in D'sara Uptown beside Starbucks which is halal and it is doing well.

Ideally, a chicken of 2kg. can be divided into 13 plates. The drumstick and the thigh off course will fetch a higher price. Cutting of a chicken will also determine your profits and if you don't cut it well, you can lose money. A quality chicken is about RM15.00 per bird. I don't know how you prepare but usually a bird can generate about RM50.00 if you sell normal (not thigh and drumstick) at RM4.00. This also includes everything, the rice, chilly sauce, sauce, garnishing soup. White chicken (boiled chicken) must be used the same day and roasted ones, can only be kept a day if it is still uncut. Once halved, you can't really keep overnight but if you still insists on selling the next day, you will lose customers.

If you prepare chicken less than 2kg. you will loose more turnover as they can't be divided into the 13 plates. If you sell 4 chickens a day, it just breaking even and anything less than that, you can forget about it unless you have other food to sell. Chinese has others like 'char siew' and roasted pork but malay only sells chicken. Say, anyone want to learn chicken rice, I can teach for a small fee.

Yes, I have but wherever you go, thee's always another few who will start doing near you. That's KL. Once chicken was only RM4.50 a kilo and that time chicken rice was selling for RM3.00 a plate. The last time I operated, the chicken costs fluctuate between RM6.50 to RM7.20 a kilo. Selling price per plate RM3.30 and then cannot tahan RM3.80. Then my car, a Tiara kaputted . Not worthwhile to repair and was hard doing chicken rice without a car so finally gave up. Business, so so only. In my area there are 2 others operated by Myanmarese and another two locals with one speciality store (meaning only chicken rice). People tend to eat there. Myanmarese can survive with RM30.00 profit a day but me and wife definately cannot. LOL. Susah larr.

Wah!Puduraya or near Puduraya is high traffic area. Don't worry about the sijil kesihatan or kebersihan. It will come later. If you want to get prepared just go down to DBKL in Cheras 2 1/2 mile. Get yourself innoculated and then they will issue a card. Remember to bring 2 passport size photos. This last for 3 years. There's another kursus makanan (Food handling course). If you have many who are getting, they can come to your place to lecture you. They don't force you to listen or make sure you know about what the hell they are talking about. Just your attendance and then they issue you the cert. They are more interested in your RM80 per person. Why the hell did our local government insists on doing this, I don't really know. It's just another form of corruption when the idea is good but the person given the task is more interested in other gains.

PS/ Don't worry about the RM30.00 a day profit, I am talking just matter a factly comparing Myanmarese operators and local operators. Our expectations are higher than theirs.

This post has been edited by etigge: Mar 16 2011, 11:13 AM