Hainanese Chicken Rice
Singapore's national plate: a whole poached chicken, silken and juicy, over rice cooked in chicken fat and broth, with chile-ginger sauces and dark soy.
What it is
Singapore's national plate: a whole poached chicken, silken and juicy, over rice cooked in chicken fat and broth, with chile-ginger sauces and dark soy. Ingredients: whole chicken, ginger, garlic, spring onions, sesame oil, salt; rice: chicken fat, garlic, ginger, pandan, chicken broth; sauces: fresh chile-lime, ginger-scallion oil, dark soy. Recipe: 1) Poach the chicken gently in seasoned water; plunge into ice water for that silken skin. 2) Render chicken fat; fry garlic and ginger; cook rice in the poaching broth. 3) Chop chicken through the bone; dress with sesame-soy. 4) Pound the chile sauce fresh. Serve: rice, chicken, sauces, cucumber and a bowl of broth — hawker theatre at Tian Tian and a hundred rivals. Flavor: clean, gingered, luxuriant simplicity. History: Hainanese immigrants in Singapore refined their Wenchang chicken into this; the diaspora carried it across Southeast Asia. See also: Katong Laksa, Chilli Crab.
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World Cuisines
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