Story of Hainanese Chicken Rice
Singapore’s national dish comprises chicken meat and rice cooked in chicken stock, served alongside sliced cucumbers and a medley of dips which create an explosion of flavours with every bite. Even the late celebrity chef Anthony Bourdain is known to be a huge fan of this dish! Hainanese chicken rice’s humble origins can be traced back to the south of China, where migrants from the Hainan region who came to Singapore found a way to stretch out the flavours of a chicken as they lived under frugal circumstances.
The traditional way of making Hainanese chicken rice involves poaching a whole chicken below boiling temperature and then dipping it in ice before hanging it to dry — but our recipe recreates the great taste of this dish with far less effort. Just don’t forget to accompany it with chili-garlic-ginger dip and sweet soy sauce (kecap manis) for the ultimate taste sensation!