This dish, introduced by immigrants within the last 100 years from the Chinese subtropical island of Hainan, and has beenadapted in Singapore.

The most popular way to prepare the dish is to use the chicken in all ways: chicken as the main; in the soup used to make flavored rice; and infused into the chili sauce. It is a delicious home meal that can also be found in most places that serve food.

If you go to Hainan Island in China expecting to find what we have in Singapore, you’d be sorely disappointed!

Making The Chicken

Ingredients

• 5l water

• 2 bulbs of garlic

• A knob of ginger, crushed

• 2 tsp.salt

• 2 tbsp.sesame oil

• Coriander and spring onion for taste

• Sliced cucumbers for plating

Instructions

1. Boil water with garlic and ginger.

1. Wash and lightly salt chicken with one teaspoon of salt.

1. Boil chicken for about 45 minutes.

1. Once cooked, rub sesame oil and the rest of the salt on the chicken.

1. Cut and serve on a bed of cucumbers.

Making The Rice

Ingredients

• 2 cups of rice

• 4 cups of water

• ½ tsp. salt

• 2 tbsp.of my grandma’s secret reduced chicken rice sauce, which is made by boiling lemongrass, pandan leaves, garlic, ginger, ginger flower and chicken fat together.

Instructions

1. Wash rice and place in pot.

1. Add water, salt and secret sauce.

1. Cover and boil for half an hour. (When the water starts to boil, remove lid, reduce heat and simmeruntil water is the same level as the rice.)

1. Close the lid, and allow rice to steam on a very low heat until there is no more water.

Of course, no chicken rice recipe is complete without the chili – so don’t forget yours!

_{This post was first published on The Supermamapreneur and has been reposted on Executive Lifestyle with the permission of the author.} 

_{Image credit: Asian baby crying from Shutterstock}

_{Edited by Nedda Chaplin}

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