Simple, soothing and the best alternative to the local fiery dishes, chicken rice is settled comfortably in the heart of all Singaporean foodies. Touted as the national dish of Singapore, chicken rice is widely available across all corners of the country, though certain vendors command serious lines. The chicken is poached in rich, ginger-laced stock and the rice is cooked in a separate batch of chicken stock, permeating every grain with an oily, flavourful sheen. The sliced-to-order chicken is then served alongside several sauces like chili, ginger and soy-ginger. From school canteens and hawker stalls to major restaurants and exhibitions, the overwhelming presence of chicken rice underscores the dish’s unrivalled popularity amongst Singaporeans and overseas visitors.
Chicken Rice
Simple, soothing and the best alternative to the local fiery dishes, chicken rice is settled comfortably in the heart of all Singaporean foodies. Touted as the national dish of Singapore, chicken rice is widely available across all corners of the country, though certain vendors command serious lines. The chicken is poached in rich, ginger-laced stock and the rice is cooked in a separate batch of chicken stock, permeating every grain with an oily, flavourful sheen. The sliced-to-order chicken is then served alongside several sauces like chili, ginger and soy-ginger. From school canteens and hawker stalls to major restaurants and exhibitions, the overwhelming presence of chicken rice underscores the dish’s unrivalled popularity amongst Singaporeans and overseas visitors.
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