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.