It seems to me that if it's Fried Kway Teow, the word 'Penang' must go along with it to make the dish sounds more tantalizing. And since I am a Hainanese, I have more reason to call this a Hainanese Chicken Rice. It was the same Sunday that I cooked this dish while hubby handled the garoupa. I had to make a call to Sydney to my mom and asked for her recipe eventhough I last cooked it for CNY reunion dinner. Her method sounds rather far-fetched but I have complete trust in her culinary skills which she had demontrated over the years. I followed exactly what she told me to do and the chicken turned out smooth and silky ( I was told, ok). I didn't had time to make the chili but bought the Singlong chicken chili to go along with it. As for the soup, I threw in the last 3 miserable packets of fishball which I managed to buy and some fuchuk (god knows what this is called in English). Garnish it with some chinese parsley and it was ready to be served.