hainanese chicken rice

singapore’s wee nam kee, famous for its hainanese chicken rice, recently opened an outlet near my place of work, and i think i’ve eaten (or ordered take out from) there a gazillion times since it opened. chicken rice is one of the most addictive food on earth and i deem it healthy because it has cucumbers to go with it (ha.ha. talk about flawed logic).

between the traditional steamed chicken and the roasted one, the latter tastes more flavorful because you get to eat the caramel-roasted skin.

and how can you not eat chicken rice without the trifecta of sweet oyster sauce, red chili sauce, and minced ginger. (i actually don’t have the ginger. i think it tends to overpower everything else.) yum!


4 Comments Add yours

  1. Guagua Girl says:

    oh, i'd like this for lunch. i'm on my way to pick up a salad 😦 i wonder how different the hainanese chicken is from the chicken soy sauce sold in chinatown. i mean, it also offers sweet sauce for dipping and minced ginger with the rice.


  2. Betis Boy says:

    nothing much different with the roasted chicken sold in most chinese restos (except that i find this more delicious). the real difference lies in the rice (that rhymes. he.he.). the rice is cooked in chicken broth and coconut milk. kanin pa lang ulam na πŸ™‚


  3. Guagua Girl says:

    wow, that rice sounds delicious. i'm tempted to make it for myself. just cook rice like you would but substitute broth and coconut milk instead? hmmm, i wonder if i can use a rice cooker? maybe not, i might need to fluff the rice, stir a bit so it doesn't burn. i'll hunt for a recipe on the web πŸ˜€


  4. Betis Boy says:

    yup. tell me how it turns out πŸ™‚


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