Singapore's unofficial national dish.
History
Hainanese immigrants brought it to Singapore and Malaysia in the early 1900s. They poached chicken gently and cooked rice in the stock. It became Singapore's national dish.
Why it exists
The simple poached chicken is moist and silky, and the flavourful rice makes the dish.
Ingredients
- Whole chicken
- Rice
- Ginger
- Garlic
- Pandan
- Sesame oil
- Chilli sauce
- Dark soy
How it's made
- Poach a whole chicken in simmering water with ginger for 40 minutes
- Plunge in ice water to set the skin
- Cook rice in chicken stock with garlic and ginger
- Slice chicken and serve with rice
- Offer ginger paste, chilli sauce and soy
how to eat it
Serve & eat
With chilli and ginger sauce.
Ratings & notes
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