Hainanese chicken rice has been my comfort food ever since I moved to Singapore almost a decade ago. The Hainan origin dish contains a plate of poached chicken served with seasoned rice, chilli sauce, and garlic paste.
The Power of Chicken Rice
I found out about its’ “power” during a very bad hangover afternoon after a crazy night. It helped immediately. From that day onwards, I declared it the best cure for the hangover. It’s also my choice on sick days as it’s gentle enough for my taste buds and stomach, which have been so used to curry and spices. It’s nice to be eaten on a rainy day, too. In the morning or even as a supper.
Chicken Rice in Singapore
The national dish of Singapore, Chicken Rice, is an integral part of the Singapore food culture. We can get it almost everywhere on the island, and the price starts at as cheap as a dollar. We can da boa (takeaway) to be eaten later as the gravy, chicken broth soup, and the garlic chilli condiment is packed separately.
You can get chicken or duck, prepared roasted or steamed and with or without bones. My preference: roasted chicken wings with vegetable sides and an extra serving of chilli.
I have eaten countless plates of it in Singapore. My favourite is the Delicious Boneless Chicken Rice at Tanjong Katong Shopping Center. It’s located in a small food court where there has always been a long, but fast-moving, queue. It’s the best I have tried so far.
Chicken Rice Outside of Singapore
Sadly, neither Indonesia nor Melbourne version tasted as good as the ones in Singapore. So recently, I bought Chicken and Rice: Fresh and Easy Southeast Asian Recipes From a London Kitchen. It’s a cooking book written by a Singaporean behind the Mummy I Can Cook food blog, in hope of recreating the deliciousness in my very own kitchen.
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