Chicken rice is one of Singapore’s most iconic dishes and everyone has an opinion about their favourite place for the meal. I prefer poached white chicken comes with aromatic rice and the chilli sauce with a touch of black soya sauce.
Singapore-style chicken rice
The cooking method hails back to its Hainanese roots.
The chicken is steeped in boiling water or blanched till it is fully cooked, before soaking it in cold water to ensure the meat remains tender.
In a local twist, the chicken can also be roasted or braised in soya sauce for a different taste.
In Singapore, the dish is infused with local Cantonese influences which inspired the tangy red chilli sauce dip and the use of tender and young chicken.
It is, however, the rice and chilli sauce that can make or break the dish.
The rice, cooked in chicken stock with ginger, garlic and pandan leaves, with just the right amount of oiliness.
And the chilli must have the right blend of spiciness and sourness.
Click page 2 for Recipe
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