Citizens, for our next two posts, I will share two unique chicken soup recipes from Asia!
Today, I give you a specialty of the Island of Hainan off China, a dish now enjoyed throughout Southeast Asia, including Hong Kong and Malaysia but especially in Singapore. This dish appears simple, consisting of boiled chicken, rice and soup with some dipping sauces.
Looks can be VERY deceiving though – the preparation and techniques to make this seemingly simple recipe are profound – and well worth the effort of making right!
The prevalence of stalls selling Hainanese chicken rice as their primary specialty in Singapore underscores the dish’s popularity amongst Singaporeans and overseas visitors.
Hainanese chicken rice is considered one of the national dishes of Singapore, and is often served at international expositions and global events abroad, and in Singaporean-run restaurants overseas. Hainanese chicken rice is also one of the few local dishes served on Singapore Airlines flights.
In Singapore, Hainanese chicken rice is served everywhere from school canteens, hawker stalls to major restaurants. There are Hainanese chicken rice stalls that have established franchise or branch outlets, and these include Five Star Hainanese Chicken Rice, Boon Tong Kee, Loy Kee, Wee Nam Kee and others which have many outlets island wide.
Hainanese-owned coffee shops tend to serve a variety of Hainanese cuisine, with chicken rice being the main highlight. Other Hainanese dishes include pork chop, vegetables, fish, eggs and char siew.
Most of these shops are air-conditioned, and are mainly concentrated at Purvis Street and Seah Street. The dish was popularized in Singapore in the 1950s by Moh Lee Twee, whose Swee Kee Chicken Rice Restaurant operated from 1947 to 1997.
My version of this hallowed recipe is both authentic and delicious, . I’ve also added a recipe for a supreme herbal chicken stock that adds an incredible depth of flavor. Using it is totally optional.
Battle on – The GeneralissimoPrint
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