HainaneSe ChiCken riCe

Exquisite Taste - - Exquisite Cocktails -

The pop­u­lar Sin­ga­pore chicken rice is nor­mally re­ferred to as Hainanese chicken rice due to the eth­nic ori­gin of the early migrants from Hainan Is­land who brought the dish with them. The dish usu­ally uses older, plumper chick­ens and is pre­pared us­ing the tra­di­tional meth­ods, which in­volves poach­ing the whole chicken in not-quite boiling wa­ter. The fatty stock is skimmed off and, along with gin­ger, gar­lic and pan­dan leaves, is used to cook the rice, pro­duc­ing oily rice that is burst­ing with flavour. The whole chicken is plunged into ice straight af­ter cook­ing to cre­ate the jelly-like coat­ing be­fore be­ing sliced and served with the de­li­cious rice and condi­ments.

Known as Un­cle Com­mie the first chicken rice ven­dor was Mr. Wong Yi Guan who ped­dled his chick­ens to the Hainanese com­mu­nity around Purvis Street and Seah Street. He later opened a shop in Purvis Street pro­vid­ing Sin­ga­pore with the first of its fixed Hainanese chicken rice stalls. At a time when meat was a lux­ury for the poor, Un­cle Com­mie was named, not for his po­lit­i­cal be­liefs, but be­cause of his habit of dis­tribut­ing un­sold chick­ens free of charge to his less well-off neighbours.

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