Steamed chicken.
Source: eatingaisa.typepad.com
It is a Chinese rice dish originated from Hainan, China. Hainanese immigrants had brought this dish to Nanyang. You can find this dish easily in Malaysia and Singapore. It is also commonly sold in Thailand. After entering Southeast Asia region, this dish has adapted to the local cultures in Malaysia and Singapore, and has combined both Hainanese and Cantonese versions.
There are some differences in preparing the chicken rice between chefs in Hainan and chefs in Singapore and Malaysia. Traditional Hainanese chicken rice cooking methods involve the boiling of the entire chicken in a pork and chicken bone stock, reusing the broth over and over, and topping up with water whenever is necessary to create a “master stock” for the preparation of the flavorful “oily rice”. Alternatively, the chicken rice can be prepared by adding coconut milk into it and this is similar to but taste richer than the Malay nasi lemak. However, in Singapore and Malaysia, the chicken is boiled in water together with garlic and ginger. Later, the broth is used to serve as soup and to cook rice.
The differences between Hainanese version and Cantonese version of chicken rice are the types of bird used and the cooking styles. The Hainanese prefers to use big, fat birds to render lots of oil to make rice fragrant while the Cantonese prefers to use younger birds to produce tender meats with lesser fat.
Different dips are served to this dish including chili sauce and ground ginger. In addition, in Hainan, oyster sauce with garlic-mix is served while in Malaysia and Singapore, dark soy sauce or a mixture of chili and garlic are more commonly served. Besides, in Malaysia and Singapore, the chili sauce is soured with lime instead of watered down with white vinegar. The chili is much hotter in Malaysia and Singapore reflecting its Southeast Asian influences especially by Indian and Malay ethnics. Sliced cucumbers are always served with the chicken rice. Some stalls do offer extras side dishes like hard boiled eggs, chicken liver, tofu, and kai-lan or Chinese broccoli. Furthermore, some stalls also serve other dishes, such as chicken chop rice, BBQ chicken rice, char siew or BBQ pork rice, pork chop rice, and roasted duck rice, in addition to the main chicken rice. Most hotels in Singapore tend to serve the chicken rice on a circular or rectangular wooden tray.
There are some differences in preparing the chicken rice between chefs in Hainan and chefs in Singapore and Malaysia. Traditional Hainanese chicken rice cooking methods involve the boiling of the entire chicken in a pork and chicken bone stock, reusing the broth over and over, and topping up with water whenever is necessary to create a “master stock” for the preparation of the flavorful “oily rice”. Alternatively, the chicken rice can be prepared by adding coconut milk into it and this is similar to but taste richer than the Malay nasi lemak. However, in Singapore and Malaysia, the chicken is boiled in water together with garlic and ginger. Later, the broth is used to serve as soup and to cook rice.
The differences between Hainanese version and Cantonese version of chicken rice are the types of bird used and the cooking styles. The Hainanese prefers to use big, fat birds to render lots of oil to make rice fragrant while the Cantonese prefers to use younger birds to produce tender meats with lesser fat.
Different dips are served to this dish including chili sauce and ground ginger. In addition, in Hainan, oyster sauce with garlic-mix is served while in Malaysia and Singapore, dark soy sauce or a mixture of chili and garlic are more commonly served. Besides, in Malaysia and Singapore, the chili sauce is soured with lime instead of watered down with white vinegar. The chili is much hotter in Malaysia and Singapore reflecting its Southeast Asian influences especially by Indian and Malay ethnics. Sliced cucumbers are always served with the chicken rice. Some stalls do offer extras side dishes like hard boiled eggs, chicken liver, tofu, and kai-lan or Chinese broccoli. Furthermore, some stalls also serve other dishes, such as chicken chop rice, BBQ chicken rice, char siew or BBQ pork rice, pork chop rice, and roasted duck rice, in addition to the main chicken rice. Most hotels in Singapore tend to serve the chicken rice on a circular or rectangular wooden tray.
Hainanese chicken rice at Chatterbox, Meritus Mandarin Singapore.
Source: www.mandarin-singapore.com
Other than the normal steamed or roasted chicken rice, there are also other versions of chicken rice that can be found in some states in Malaysia. The first one would be the famous Malacca chicken rice balls. This is simply a chicken is served with few rice balls instead of a bowl of rice. Some chefs argue that by doing so, the rice can be kept warm for a longer time. Some people argue that this will make it easier for people to take away. Other than Malacca, you can also find this dish in Muar, Johor. The second version would be the Ipoh chicken rice which is served with bean sprouts. Instead of eating with rice, locals prefer to eat this bean sprouts chicken with hor fun, a type of wide Chinese noodle made by rice. This dish is typically served with light soy sauce and sesame oil.
Chicken rice balls in Malacca(left) and Muar(right).
Source: blog.yam.com / www.xes.cx
Ipoh bean sprouts chicken.
Source: eatingasia.typepad.com / www.pbase.com
Malaysian and Singaporean are so attracted by the Hainanese chicken rice until you can find chain restaurants selling this dish established in both countries such as The Chicken Rice Shop in Malaysia, and Five Star Hainanese Chicken Rice and Boon Tong Kee in Singapore.
The Chicken Rice Shop in Malaysia.
Source: www.thechickenriceshop.com
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