Chicken rice (Chinese)This dish was

Chicken rice (Chinese)

This dish was brought to Singapore by immigrants from the Chinese province of Hainan. The chicken is boiled, and when cooked, is immediately plunged into an ice water bath. This stops the cooking process and gives the skin and fat a delectable gelatinous texture. The chicken is considered “done” when it is cooked but still pink, giving the meat a juicy consistency. The true star of the dish is the rice, which is cooked in homemade chicken stock. It should be fragrant, tasting of ginger, garlic and chicken, and each grain should be slightly greasy. Chicken rice is served with slices of cucumbers, a small cup of chicken stock and hoisin sauce.