Food for Thought: Chicken Rice

Chicken rice is most commonly associated with Hainanese cuisine. It has its roots in the well-known Hainanese Wenchang Chicken. Surprisingly, many who have eaten the original recipe in Hainan Island feel that the Singapore version is much more tasty.

The traditional method involves boiling the entire chicken in a bone stock. To achieve the perfect texture for the rice, a separate rich chicken stock is created specifically for cooking the rice thereby producing its full body flavour.

The Hainanese prefer using older and more plump birds to maximise the amount of oil extracted for use in preparing the dish. However, over the years, the newer Cantonese version has adopted the use of younger birds to produce more tender meats to cater to the taste of the new generation Singaporeans.

I am glad to have found two chicken rice institutions in Singapore that still retain the traditional methods of preparation. They are Yet Con and Nam Kee.

 Nam Kee's chicken drizzled with a combination of oil and soya sauce, making it really tasty and delicious.

Nam Kee's char siew is enhanced by a home-made sweet sauce.

Besides its very well-known chicken, Yet Con is also famous for its roast pork served with preserved salted vegetables.

Yet Con's famous Roast Pork served with preserved salted vegetable

Yet Con's chicken with its ample fats makes the meat tantalisingly smooth.

Nam Kee Chicken Rice

201 Upper Thomson Road (opp Sin Ming Plaza)

Yet Con Chicken Rice

25 Purvis Street