SG50 Deliciously Singaporean: Chicken Rice

History of Chicken Rice:
Mr Wang Yi Yuan adapted a dish from Hainan and brought it to Singapore in the 1920s. It consisted of a specially-prepared ‘oily rice’ that was topped with poached chicken or roasted chicken. The dish was accompanied by a special blend of chilli sauce that had red chillies, lime, garlic and ginger. Dark sauce also accompanied the dish. As a street food peddler, Mr Wang first sold his chicken rice balls wrapped in banana leaves, for a cent each, along Hylam Street. Later, in Purvis Street, he sold his chicken rice at a coffee shop. Here, he had an apprentice, Moh Lee Twee, who made this chicken rice dish famous, with his own legendary (now defunct) restaurant, Swee Kee Chicken Rice at Middle Road.
www.makansutra....

[@suraiyaal1054]

Tried this recipe a few times and it always turns out perfect.. Thanks for sharing!

[@Fenrispro]

Its amazing how he has much passion to jiak :p glad to hear him on 91.3 on fris

[@johnnycop77]

Mesmerising. Relaxing. Wonderful.

[@holifatusshofia4425]

Verry nice.. I like it

[@dominickhan7307]

Authentic

[@rizaldymorales]

authentic with butter? gtfo

[@liquidpersuasion]

doesn't matter. butter makes everything better

[@ernesth5457]

paula deen is that you?

[@riccia888]

Confusting why there is a chicken stock when the chicken isnt cook yet

[@estheresther3491]

@UCZMcGBQqUpmxCndHmSd4U1A, chicken stock from the previous chicken boil. Theres always chicken stock in Asian home, we used it mainly for making different kind of soup etc.

[@riccia888]

Hi Makansutra, where did you get the chicken stock?

[@adijayaification]

Pasti enak

[@Ka1liNg]

he should be using chicken fat instead of butter