I'm Turning Hainanese, I Think I'm Turning Hainanese, I Really Think So

NATIONAL DISH OF SINGAPORE - Hainanese Chicken Rice

Now I know what you are thinking: "Leo, how can the national dish of Singapore be Hainanese Chicken Rice, it doesn't even go there!" Well yes although it is true that Hainan is located in Southern China, Hainanese Chicken Rice is adapted from the Hainanese dish Wenchang Chicken and brought to Singapore by Hainanese migrants. (Say Hainanese again!)

Another reason for it's elevation to Singapore's national dish is due to the abundance of vendors and restaurants that specialise in the dish. Not to mention restaurants franchised specifically around Hainanese Chicken Rice and schools that serve it in their canteens. It seems ingrained in the Singaporean psyche, and their stomach.

Hainanese Chicken Rice consists of 4 main components (and no it is not Hainanese people, chicken, rice and another thing, that is crazy talk!):

• Poached chicken
• Rice cooked in left over chicken stock
• Chili dipping sauce
• Soup (left over chicken stock)

So enjoy, or as they say in Singapore, Enjoy!




Recipe is here: http://steamykitchen.com/5068-hainanese-chicken-rice.html

Difficulty:       3 

Appearance:  4 

Taste:             4 

TOTAL:        11

Now it wasn't entirely difficult to make Hainanese Chicken Rice, but there was a lot of processes. I've never poached a whole chicken, but have cooked enough birds that I am no longer disturbed by putting my hand inside its orifices. The act is still bizarro though. I also learned about exfoliating the chicken's skin. Just goes to show the importance of a good beauty regime, even in death.

Without the accompaniments, the dish although looked appetising, lacked some colour (not sure how Donna Hay would have felt about the white on white on white). But with the extra sides (the red chili sauce and green cucumbers) it all blends perfectly.

The end was result was full of so many flavours. Ginger and I would not be considered to be on speaking terms (although I love Gingersnap Biscuits), but along with the garlic it proved to make the chicken and rice beautifully fragrant. And the taste was well balanced and delicious, with the ginger  being prominent but not overpowering.

So the chicken was tender and succulent, the rice herby and flavourful, and the soup cleansing and addictive. But for me the star of this dish is the chili dipping sauce. Although I can handle spicy food I don't enjoy looking like a cartoon with flames and smokes pouring out of my mouth, so was a little apprehensive towards the sauce. Imagine my surprise when after dipping the chicken in it a burst of sweet and sour, not to mention piquancy (strong but good!).

After this experience I'm thinking of making a trip to South East Asia. I just hope Singapore Airlines do a mean Hainanese Chicken Rice.