It’s been extra hot today. The weather is so humid I feel like a sticky bun. I just got back from Bugis junction and people looked like they’re all having a miserable day. I just bought myself some Hainanese Chicken rice for lunch, and went home.
I love Hainanese Chicken rice. There’s something about the chicken that really is addicting. I’ve always liked my chicken to have color on them, just to make sure that they’re cooked all the way. But I don’t know why a simple bland-looking chicken got my attention.
First and foremost, there’s nothing special about it. It’s just boiled chicken with ginger and garlic. The preparation itself is just time consuming but seriously, you just have to make sure that the chicken is clean. Singaporeans are experts in cooking this local dish that you can see it in almost every food establishment or hawker center here in Singapore.
Went I got home I had to re-heat the soup. But I still wonder what’s in the soup, even with the rice too. I’ve tried many times to make something like it. I’ve asked locals about it, and even searched the internet. I always end up with a decent batch. Not bad, but not the same.
The Hainanese chicken may be popular because of its other components. I don’t eat it without the minced ginger and dark soy. I can let go of the chili paste, but without the ginger, it feels like it’s not Hainanese chicken.
Local food in Singapore sometimes leaves me perplexed. Most of them are simple in nature, but they packed a powerful taste that they become popular and hard to miss. I don’t recommend you to eat this every day, but it’s so addicting you’ll want to. Now, if only I can do something about this humidity.
I love Hainanese Chicken rice. There’s something about the chicken that really is addicting. I’ve always liked my chicken to have color on them, just to make sure that they’re cooked all the way. But I don’t know why a simple bland-looking chicken got my attention.
First and foremost, there’s nothing special about it. It’s just boiled chicken with ginger and garlic. The preparation itself is just time consuming but seriously, you just have to make sure that the chicken is clean. Singaporeans are experts in cooking this local dish that you can see it in almost every food establishment or hawker center here in Singapore.
Went I got home I had to re-heat the soup. But I still wonder what’s in the soup, even with the rice too. I’ve tried many times to make something like it. I’ve asked locals about it, and even searched the internet. I always end up with a decent batch. Not bad, but not the same.
The Hainanese chicken may be popular because of its other components. I don’t eat it without the minced ginger and dark soy. I can let go of the chili paste, but without the ginger, it feels like it’s not Hainanese chicken.
Local food in Singapore sometimes leaves me perplexed. Most of them are simple in nature, but they packed a powerful taste that they become popular and hard to miss. I don’t recommend you to eat this every day, but it’s so addicting you’ll want to. Now, if only I can do something about this humidity.
i am from the philippines and i have been looking for a good restaurant here that serves hainanese chicken rice, like the one i had every time i go there in singapore. nothing beats the authentic taste of chicken rice there. will definitely visit again :)
TumugonBurahin