Every culture across the world has their own idea of comfort food dishes that are popular for a fair reason. South East Asia, more specifically Singapore, is one of the most varied food cultures in the world and a booming place for street food along with being a melting point of various influences. One of the most popular dishes, the Hainanese Chicken Rice – a dish born out of the need to extend the usage of chicken by servant-class immigrants – was created in the Hainan region of southern China.
Considered to be one of Singapore’s national dishes and a widely popular street food offering, you can spot many hawker carts selling plates of sliced chicken, seasoned rice and a fiery sauce on the side, to enjoy as a meal. Traditionally, the Chinese would make a dish known as the Wenchang chicken, made with a variety of fowl by the same name, which was later adapted when some of the Chinese moved overseas in search of work opportunities.
Considered to be a staple in Singaporean cuisine, the tender poached chicken and rice flavoured with chicken broth taste brilliant when paired with sliced cucumbers and a fiery yellow sauce or chilli paste on the side. Although the traditional recipe for the chicken rice is one that takes a full day to prepare, this slow-cooked version is a quicker but still elaborate take on the delicacy; and much easier to replicate in the confines of a home kitchen.
The rice, one of the key components of the dish, can be cooked as it is, like you would usually or cooked in the chicken broth, so it absorbs the full flavour of the chicken for a delicious morsel, every time you take a bite. If you prefer to eat the chicken rice as is with the spicy sauce and sip on the broth on the side, that would work just fine too. A great recipe to try over the weekend and enjoy, followed by a nap!
Recipe:
Image Credits: Flickr
Ingredients [For Soup]
- 2 cups chicken stock
- 1 piece lemon zest
- 2 coriander stems
- 4 garlic cloves, minced
- 1 boneless chicken breast
- ½ tablespoon white vinegar
- 1 tablespoon soy sauce
- ½ tablespoon sugar
- Salt, to taste
Ingredients [For Yellow Sauce]
- 2 coriander roots
- 4 garlic cloves, chopped
- 1-inch piece ginger, minced
- 1 tablespoon miso paste
- 1 tablespoon white vinegar
- 1 tablespoon palm sugar
- 1 fresh red chilli, sliced
- 1 teaspoon soy sauce
- 1 teaspoon water
Ingredients [For Assembly]
- 1 cup cooked rice
- ½ cucumber, sliced
- 1 tablespoon chopped coriander
- 1 spring onion, chopped
- ½ tablespoon fried garlic
Method
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- Add the chicken stock along with the aromatics to a large pot and bring to a simmer. Gently place in the chicken breast into the liquid and let it to poach gently until cooked through but tender. Remember that the chicken must absorb the flavour but not get too rubbery or overcooked.
- Remove the chicken breast from the broth and set aside to rest for a few minutes before slicing sideways. Season lightly with salt. Be sure to season the chicken broth as well after a taste test. You could strain the broth and use it in place of water to cook the rice, if you prefer.
- For the yellow sauce, grind all the ingredients into a fine paste. Add a bit of oil, if needed to make the consistency runnier.
- To assemble, add the rice to a bowl and pour over the chicken soup, after it has been strained for any loose bits. Slice the chicken breast and arrange neatly on top of the rice after which you can drizzle a healthy serving of the sauce over.
- Add the remaining ingredients for assembly and serve warm.