Don’t think Melaka is the only place that originated chicken rice balls, here in Muar, they too sell authentic chicken rice balls. Jit Fat is established in 1957 and in 1979, they have moved to this current shop. It is famously known around Muar and is a shop that has been in the childhood memory of many.The current owner, Mr. Wang, is the 2nd owner. He had been learning and gaining experience by observing his father since young. Customers would be able to see true professionalism through his excellent skills from chopping chickens to pouring the sauce.



Before he would begin his business each day, he would insert chopped garlic into the chickens to remove its odor. After that, the chicken will be placed in boiling water to be boiled for 30 minutes. The timing has to be accurate to ensure the juiciness and freshness of the chicken. After boiling, the chicken essence is not to be wasted as it is one of the key ingredient for the rice balls. It is no wonder their rice tastes incredibly good. The rice is also mixed with fried onion oil, flavoring like salt and some seasoning. It requires to be stirred often as well to avoid the rice sticking around the pot.

The next step is pretty crucial as the rice has to be hot while it is being rolled into a ball. Even though its hot and burning, but the skillful lady boss is able to roll them quickly within 15 minutes. As for the size of the rice ball, it is a real challenge of experience and good senses.

The rice balls here are basically twice the size of the Melaka rice balls. The owner claims that the real traditional rice balls are actually these big ones, as it is impossible for people in the past to eat such small portions. Approximately 2 – 3 of these rice balls would be able to fill up one’s tummy.