Hainanese Chicken Rice (Singapore)

 

Hainanese Chicken Rice (Singapore) Cooking History:

Hainanese chicken rice has a rich history.

• Hainanese chicken rice is based on the famous Hainanese dish called Wenchang chicken, which dates back to the Qing dynasty.
• The original dish was adapted by the Hainanese overseas population in the Nanyang area (present-day Southeast Asia).
• Wenchang chicken rice remained a dish for special occasions in Hainanese homes in Singapore until the 1940s.
• The dish was popularized in Singapore in the 1950s by Moh Lee Twee, whose Swee Kee Chicken Rice Restaurant operated from 1947 to 1997.
• Hainanese chicken rice is considered one of Singapore's national dishes and can be found in hawker centers, restaurants, and hotels.
• There is a shared culture of seasoned rice dishes across Hainan and the Leizhou peninsula.

Hainanese Chicken Rice (Singapore) Cooking Ingredients:

Here are the ingredients for Hainanese chicken rice.

• 1 large whole chicken
• 5-centimeter fresh unpeeled ginger
• 2 teaspoons salt
• 1/2 teaspoon monosodium glutamate or 1 teaspoon chicken stock powder (optional)
• 1 tablespoon sesame oil
• Coriander
• Sliced cucumber
• 2-3 eschallots or 1 brown onion, roughly sliced
• 2-3 pandan leaves (optional)
• 1 tablespoon sesame oil
• 2 tablespoons light soy sauce
• 1 cup chicken stock from poaching chicken
• 4-6 red birds-eye chillies
• 6 thick slices of peeled fresh ginger
• 6 garlic cloves
• 2 teaspoons sugar
• 1/2 teaspoon salt
• 1/2 - 1 cup chicken stock from poaching chicken
• 2 tablespoons calamansi lime juice (or other tart citrus juice)
• 2 tablespoons rendered chicken fat (or other oil)
• 2 tablespoons fresh grated ginger
• 1/2 tsp salt flakes
• 4 spring onions, thinly sliced, green tops reserved
• 1/4 cup peanut oil
• 3 1/3 cups jasmine rice
• 1/4 cup vegetable oil
• 4 garlic cloves
• 2 eschallots, roughly sliced (or 1 brown onion, roughly sliced).