As much as I want to control my diet, I still have this funny habit of sabotaging my own weight loss goals with heavy meals. Today’s “crime” is a very familiar one, a plate of local favorite chicken rice, complete with all the extras that make it extra dangerous and extra delicious. For me it is never just the chicken and rice. I almost always end up adding toppings like egg and innards. Once I see them displayed on the food tray, then it is very hard to say no.
We do not fully practice head to tail eating here in the city, but there are still some stalls that offer innards on the side. I am one of those people who get excited when I see them. That is actually what makes certain chicken rice stalls more interesting for me. If a stall only serves basic roasted chicken, I feel a bit bored. I will still eat it, but I will not go out of my way just for that. When a stall offers liver, heart, or even gizzard, suddenly it becomes worth a detour.
The plate I had today came with generous chunks of liver and heart. The liver was cooked in a way that reminded me of liver pâté, firm yet soft enough to break apart easily when you bite into it. If you already enjoy liver, you will probably like this version because the strong “innards” smell is very mild. That usually means it has been cleaned properly and cooked with care.
Whenever I eat innards like this, I rarely eat them plain. I always need my sidekick, a bright and tangy chilli sauce. I like to dip each piece into the sauce before eating. The acidity helps cut through the heaviness of the innards and makes everything feel lighter on the palate. Even for someone like me who has been eating innards for a long time, eating them without any sauce can be a bit too much after a few bites. The chilli turns it into something more balanced and enjoyable.
Of course, it is not just about the innards. I like to alternate between a spoonful of fragrant rice, a piece of tender chicken, a slice of soy egg, and then a bite of liver or heart. It becomes a small routine on the plate, mixing and matching each component so that every mouthful feels slightly different. That is what makes eating chicken rice with all the extras so fun for me.
In the end, it really comes down to personal preference and also culture. Here in Southeast Asia, innards are not only seen as a special delicacy, they are also a normal part of the diet for many people. Some grow up eating them from a young age, while others slowly learn to appreciate the taste. It can take time to acquire, and I completely understand why some people hesitate at first.
But like I always say, once you start to like it, a plate of chicken rice feels incomplete without those extra bits on the side. If you are curious, maybe the trick is not to give up after one try. Taste it a few more times, always with some good chilli sauce, and see if it grows on you. Who knows, you might end up like me, happily “sabotaging” your diet for a plate that feels this satisfying. Enjoy!
