Hai Nam chicken rice was named “ fisrst chicken” at Lion island. Which is worth for visitors to reach kilometers thousands to visit Singapore country.
Hai Nam chicken rice is one of the traditional dishes of Singapore. That is simple dishes rice but at fascinating over-years. Boiled chicken is required is thin fat layer, fatty (greasy), tasting deliciously buttery between layers of meat and skin, to dip with chili sauce, to eat with rice cooked fragrant scented soft chicken. Piece of chicken piece of chicken is like melting in mouth your, tasty sweet gravy which stimulate all tenses.
When Hai Nam people migrated to Singapore in mid-19th century, they only served the Brifish colonial or assistiry in restaurants. Hai Nam people often serve master of the house with chicken rice. They think that simple boiled chicken dishes will statisfy every differren fastes. Chicken rice story has been began to change when the Japanese to occupy in the second world war. The British had to leave Singapore and Hai Nam people was best their jobs. At that time, the first chicken rice restaurant was born to make a living.
According to Foo who is a Tian Tian restauranteur, the chicken is boiled for about an hour, then it is soaked in ice water. This way will keep chicken with the flavor and beautiful full skin layer. After the cold soak for about 30 minutes, the chicken is brought to hang in the next 30 minutes before cutting to lay on the rice.
The waster has just boiled chicken is used to cook rice, to make soup and to add chili sauce. Chicken fat is left which will bee mixed with sesame oil and spreading on chicken before taking up dishe to serve guest at a meal. The total completion time of chicken rice about two hours. However traditional seeret dicisions original flavored chicken can not disclose.
From first glance, chicken rice in here is not much differen from the version in the Tian Tian restaurant except the rice is contained in expensive plated bowls.
The most important part of the dishe is not chicken that is cooked rice. The rice must be aromatic, restaurateur Chatterbox shared: with lemon grass, ginger, garlie and pineapple leaf, the rice is so delicious that it can be eater separately. Chicken rice at Chatterbox is tasty and enough flavor as in Tian Tian. But four times more expensive price, you get move order of rice, luxury dining and chicken meat is brought from Malsysia. Chicken meat is softer and moreisher.
In ancient times, people often use these all egg laying hens to make chicken rice. Therefore to ensure most tasty chicken flavor as possible, they use chicken water in rice and chicken. As much as possiple, Chatterbox restaurant owner talks about the origin Hai Nam chicken rice. Chicken rice is a enough nutrients and savings food.
One of the first chicken rice restaurant from that time is Yet Con (25 Street Purvis city) appeared from the 1940s. Currently, it has remained at the old address and serving traditional chicken rice. Chicken rice here is not use sauce of sesame oil on the surface.
In the 1970s, early 1980s, chicken rice has began to add sauce of sesame oil water to rise more attractive as today. But the Yet Con restaurant, chicken rice has remained version 1949. Another difference in Yet Con is chicken is dried naturally that it is not let in the freezer, the chicken food is drier than new style.
Hai Nam chicken rice is one of the traditional dishes of Singapore. That is simple dishes rice but at fascinating over-years. Boiled chicken is required is thin fat layer, fatty (greasy), tasting deliciously buttery between layers of meat and skin, to dip with chili sauce, to eat with rice cooked fragrant scented soft chicken. Piece of chicken piece of chicken is like melting in mouth your, tasty sweet gravy which stimulate all tenses.
Hai Nam chicken rice with chicken right quality tuste has become famous wouldwide.
When Hai Nam people migrated to Singapore in mid-19th century, they only served the Brifish colonial or assistiry in restaurants. Hai Nam people often serve master of the house with chicken rice. They think that simple boiled chicken dishes will statisfy every differren fastes. Chicken rice story has been began to change when the Japanese to occupy in the second world war. The British had to leave Singapore and Hai Nam people was best their jobs. At that time, the first chicken rice restaurant was born to make a living.
According to Foo who is a Tian Tian restauranteur, the chicken is boiled for about an hour, then it is soaked in ice water. This way will keep chicken with the flavor and beautiful full skin layer. After the cold soak for about 30 minutes, the chicken is brought to hang in the next 30 minutes before cutting to lay on the rice.
The waster has just boiled chicken is used to cook rice, to make soup and to add chili sauce. Chicken fat is left which will bee mixed with sesame oil and spreading on chicken before taking up dishe to serve guest at a meal. The total completion time of chicken rice about two hours. However traditional seeret dicisions original flavored chicken can not disclose.
From first glance, chicken rice in here is not much differen from the version in the Tian Tian restaurant except the rice is contained in expensive plated bowls.
The most important part of the dishe is not chicken that is cooked rice. The rice must be aromatic, restaurateur Chatterbox shared: with lemon grass, ginger, garlie and pineapple leaf, the rice is so delicious that it can be eater separately. Chicken rice at Chatterbox is tasty and enough flavor as in Tian Tian. But four times more expensive price, you get move order of rice, luxury dining and chicken meat is brought from Malsysia. Chicken meat is softer and moreisher.
In ancient times, people often use these all egg laying hens to make chicken rice. Therefore to ensure most tasty chicken flavor as possible, they use chicken water in rice and chicken. As much as possiple, Chatterbox restaurant owner talks about the origin Hai Nam chicken rice. Chicken rice is a enough nutrients and savings food.
One of the first chicken rice restaurant from that time is Yet Con (25 Street Purvis city) appeared from the 1940s. Currently, it has remained at the old address and serving traditional chicken rice. Chicken rice here is not use sauce of sesame oil on the surface.
In the 1970s, early 1980s, chicken rice has began to add sauce of sesame oil water to rise more attractive as today. But the Yet Con restaurant, chicken rice has remained version 1949. Another difference in Yet Con is chicken is dried naturally that it is not let in the freezer, the chicken food is drier than new style.
