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You are here: Home / Asia and Oceania / Singapore / Hainanese Chicken Rice (Boiled Chicken and Rice) / Singapore

Hainanese Chicken Rice (Boiled Chicken and Rice) / Singapore

By T_Nagata Leave a Comment

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hainanesechickenrice
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Contents hide
1 What kind of dish is this?
2 History
3 Spread
4 Others
5 Recipe of Hainanese Chicken Rice

What kind of dish is this?

This is a Singaporean dish in which boiled chicken and rice cooked with the soup are served in three different sauces.
Similar dishes are found in Southeast Asian countries such as Malaysia and Thailand.

History

This has roots in a dish called Wenchang chicken in Hainan, China.
Wenchang chicken is a dish in which the officials from Wenchang, Hainan Province, donated local chicken to the emperor in the 1190s.
After a period of time, it became a home-cooked meal for farmers, and people who immigrated to Singapore from this area in the 19th century improved Wenchang chicken to create Singapore chicken rice.

Spread

This dish became popular in the 1940s.
Immigrants arrived from Hainan in the 19th century, when Singapore was a British colony.
But, due to the dialect, they could not communicate well with the Chinese immigrants who were already living.
As a result, immigrants from Hainan were unable to work in major industries and many served British settlers.
But, as Japan occupied Singapore during World War II, the people who served Britain lost their income sources.
They opened a chicken rice restaurant to earn income.
This was an opportunity to spread.

Others

In this dish, whole chicken is boiled to make a soup, and rice is cooked in the soup.
But, it is not common to get such chicken in my country.
This time I made it with a simple recipe according to the available ingredients.
Since the taste is moderate, it is an interesting dish that you can enjoy with various sauces.

hainanesechickenrice
hainanesechickenrice

Recipe of Hainanese Chicken Rice

Local recipe with some adjustments of mine.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Main Course
Cuisine Singapore
Servings 3

Ingredients
  

  • 2 chicken / breast or thigh
  • Free salt
  • 300 g rice
  • 300 ml water / depending on cookware and rice type
  • 10 g garlic / grated
  • 10 g ginger / grated
  • 5 g chicken stock cube
  • 1 tbsp sesame oil

Instructions
 

  • Make a hole in the whole chicken with a fork.
  • Rub salt on the skin.
  • Add rice and water to the pan. Leave for 30 minutes.
  • Add garlic, ginger and chicken stock cube. Mix.
  • Add sesame oil. Don't mix this. Put chicken on it. Skin side down.
  • Cook on low to medium heat. Cover with a boil. Cook on low heat for 10 minutes.
  • Turn off the heat after 10 minutes. Leave for 10 minutes. Don't remove the lid.
  • Cut the chicken. Apply your favorite sauce.
    Finish.

Notes

“Soy sauce sauce”
3tsp_soy sauce
1tsp_oyster sauce
1tsp_sugar
 
“Ginger sauce”
3tsp_ginger / grated
1tsp_lemon juice
1tsp_suga
 
“Chilli sauce”
3tsp_sweet chilli sauce
1tsp_fish sauce
1tsp_lemon juice
Keyword chicken, rice

Filed Under: Singapore Tagged With: Chicken, Main Course, Rice

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This site posts local recipes from around the world, or recipe with some adjustments of mine to it.

I’ve also included the history of each dish, so you can enjoy it along with the local recipes.

I hope that this site will help you feel like you are traveling abroad while at home.

And, I would be happy to receive ratings and comments that are placed on each post.

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