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Begger's Chicken @ Banting / Kampung Permatang Pasir  巴生万津叫化鸡

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Danielle
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The restaurant is actually at the premises of a charcoal factory and the cooking done in the factory itself. The proprietor, Mr Chua Seng Khoon, and his wife have been preparing and serving “Beggar’s Chicken” and related specialities for the past 30 years.
Their restaurant is a simple, open, wooden shed on the bank of a nearly dried-up river. Lunch time dinars may be entertained by the sight of mudskippers of assorted sizes sunbathing in the muddy river bed. Their method of cooking is to wrap the food in paper, cover it with clay and bury it in embers derived from the charcoal chips. The food is cooked over a period of four hours.
Most of the dishes have already been reserved in advance and advised patrons to call at least two days in advance to book their meals.
叫化鸡要埋在炭下4小时，炭要前一天开始烧，烧十几小时。要烧到一定时间和温度了，再把鸡、 鸭、猪啊埋下去。时间和火喉控制得不对，肉就会太老，太干，不够香，不好吃了。 
这里有叫化鸡叫化猪，色泽油亮光滑，一挟下，里头香气全然释放。全鸡内注满药材，肉是软又绵，再喝下药材汤汁，嘴里就是悠长的药材香味。除了包泥泡纸乞帮菜，其余菜肴同样出色。名长生不老汤的炖汤，药材用料，应和十全大补汤雷同，汤水全是滋补的药材甜味。平凡的炒冬粉、也炒的干身爽脆。 
一定要订座，这里不是你来到现场坐下点菜，就能一一吃到尝到那么简单干脆。在这，要吃，的提前几天订座。
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