| Revision as of 03:32, 11 June 2005 editTdxiang (talk | contribs)Extended confirmed users, Rollbackers2,540 editsNo edit summary← Previous edit | Revision as of 20:31, 12 June 2005 edit undoLa goutte de pluie (talk | contribs)22,509 editsm clarificationNext edit → | ||
| Line 1: | Line 1: | ||
| '''Hainanese chicken rice''' is a dish common in ] and ], where it was invented by immigrants from ] in ]. It consists of ] cooked in chicken ] (sometimes called "oily rice,") served with steamed or roast chicken. The remaining chicken stock not used to cook the rice is often used to make ]. The rice and chicken are usually served with sliced ], pounded ], and a tangy ] sauce. Some chicken rice stalls include ] which has many stalls islandwide. | '''Hainanese chicken rice''' is a dish common in ] and ], where it was invented by immigrants from ] in ]. It consists of ] cooked in chicken ] (sometimes called "oily rice,") served with steamed or roast chicken. The remaining chicken stock not used to cook the rice is often used to make ]. The rice and chicken are usually served with sliced ], pounded ], and a tangy ] sauce. Some chicken rice stalls include ] in Singapore which has many stalls islandwide. | ||
| Regional variations of this dish include: | Regional variations of this dish include: | ||
Revision as of 20:31, 12 June 2005
Hainanese chicken rice is a dish common in Singapore and Malaysia, where it was invented by immigrants from Hainan in China. It consists of rice cooked in chicken stock (sometimes called "oily rice,") served with steamed or roast chicken. The remaining chicken stock not used to cook the rice is often used to make soup. The rice and chicken are usually served with sliced cucumber, pounded ginger, and a tangy chilli sauce. Some chicken rice stalls include Five Star Hainanese Chicken Rice in Singapore which has many stalls islandwide.
Regional variations of this dish include:
- Ipoh chicken rice, from the Malaysian town of Ipoh, which is served with bean sprouts.
- Chicken rice balls, from the Malaysian town of Malacca, where the rice is rolled into balls before serving.