eXplore Singapore: Hainanese Chicken Rice

Hainanese Chicken Rice something that I will always miss when I am away from Singapore, especially when I travel to western country. Remember years back after my trip back from USA, I told my hubby that I want to have chicken rice.

Hainanese chicken rice could be easily found in almost all corners in Singapore. In fact, most of the native Chinese here are able to cook their own family version of chicken rice. The rice is a very important factor. Traditionally, chicken fats, garlic and shallots are used to lightly fried with the rice grains before cooking. Due to health concern, chicken fats had been discarded. Chicken broth (that is used to blanch the chicken) and ginger are then added to cook with the rice. Some will also add in pandan leaves to give the extra aroma to the rice.

In order to ensure that the chicken is not over cooked and to remain its tenderness, most of the chef will soak the chicken in ice water for a while, immediately after removing from the boiling broth. But this procedure somehow will loose part of the original chicken taste.

If you prefer to have that orginal taste of the chicken, you may want to want to try out the chicken at Chicken House. Over there, they serve kampong chicken which is less fatty and they do not soak their chicken in ice water to maintain its original. You will also note that the skin of the chicken there is much yellowish than other places else.