Chicken rice, Singapore
When you see succulent cooked chicken hanging neatly in a row at a food stall, you are looking at one of Singapore’s national dishes - Hainanese Chicken Rice.
A ubiquitous sight in hawker centers across the country, it is also on the menu in many major restaurants and even hotel cafes. All offer the same dish at varying prices: bite-sized chicken pieces – or a whole chicken if you’re eating as a big group - served with fragrant rice and a spicy chilli and ginger paste.
The recipe for the dish is adapted from early Chinese immigrants from Hainan Island, off the southern coast of China. Back in Hainan, locals call the dish "Wenchang chicken". They use a particular fowl that is bony and fibrous, and serve the chicken with oily rice. A ground green chilli dip rounds off the dish.
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