Singaporean chicken rice is a beloved dish for both Singaporeans and international tourists who visit the island nation. The savory sauce is made from chicken broth, soy sauce, and various seasonings, all perfectly balanced. The rice is also cooked with the fragrant chicken broth, along with pandan leaves, ginger, and garlic, giving it an irresistibly soft texture and aroma.
When you eat the chicken with the rice, it is never dry like regular chicken rice. The rice is cooked to a fluffy, pristine white texture and has the fragrant aroma of pandan and ginger. Paired with soft, aromatic boiled chicken and a little chili-garlic soy sauce for dipping, it is a truly delicious meal.
Hainanese chicken rice was popularized in Singapore in the 1950s by Moh Lee Twee, who ran the Swee Kee Chicken Rice Restaurant from 1947 to 1997.
