CHICKEN Chicken Rice
Photo - Makansutra
This is regarded as a national dish of Singapore, created by the Hainanese based here back in day. Created by Mr Wang Yiyuan, a Hainanese living in Singapore here in the 1920s. Rice grains fried with garlic, chopped shallots and chicken oil before cooking in chicken stock and pandan leaves. The fowl is blanched and then dunked in cold water to smoothen the skin. It is served cold or room temperature over the hot rice with dips of ginger, caramel soy sauce and vinegar garlic chilli and some greens like cucumber slices.
119|Page
Jump to food category
Powered by FlippingBook