Chicken Rice | singapore chicken rice

Chicken Rice


นอกจากการดูบทความนี้แล้ว คุณยังสามารถดูข้อมูลที่เป็นประโยชน์อื่นๆ อีกมากมายที่เราให้ไว้ที่นี่: ดูเพิ่มเติม

Join Calamity Chef Andrew as he takes a look at the fine art of making Hainanese Chicken Rice, a staple dish amongst Singaporeans.\r
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For more bits on Singapore, visit www.singaporekopitiam.sg.

Chicken Rice

SINGAPORE HAWKER FOOD | Ah Tai Hainanese Chicken Rice (阿仔海南鸡饭) | Maxwell Food Centre


Did you know that there are a total of 7 chicken rice stalls in Maxwell Food Centre? Chicken rice is an iconic Singaporean dish loved by many. To me, Ah Tai Hainanese Chicken Rice stands out from the rest.
Mr Wong used to work for Tian Tian Hainanese Chicken Rice operating just a few stalls away. However, due to a difference in opinions, he eventually left Tian Tian, and opened Ah Tai Chicken Rice in 2012.
With 30 years of experience in cooking chicken rice, Mr Wong’s chicken rice boasts its tender and fresh chicken, enhanced by a sweet homemade sauce. The chicken skin is smooth and jellylike, slipping into your mouth easily. Coupled with fragrant rice enriched with chicken stock and spices, a mouthful of chicken and rice is something that will make you go yum….delicious!
Another of the stall’s specialties is the Crystal Chicken Feet, deboned individually by hand. A plate of chicken feet offers you a refreshing experience, crunchy, drenched in sweet sauce. A tinge of chilli sauce will make the whole experience better!
Just like many other chicken rice stalls, Ah Tai’s chilli sauce is a secret recipe, packed with a punch. It goes very well with their dishes and rice, and just a little will immediately perk up your senses.
Offering a plate of chicken rice at just $3.50, a generous serving of thickcut chicken is certainly value for money!
Operating hours:
1030H 1930H
Closed on Tue
Address:
Maxwell Food Centre 0107
Music:
Buddy from https://www.bensound.com
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SINGAPORE HAWKER FOOD | Ah Tai Hainanese Chicken Rice (阿仔海南鸡饭) | Maxwell Food Centre

How To Make Chili Sauce (For Hainanese Chicken Rice)


This chili sauce is an accompaniment to both Hainanese Chicken Rice and Hot Pot or also known as Steamboat in Malaysia. It is best consumed on the day it is made, or the day after.
How To Make Chili Sauce (For Hainanese Chicken Rice)
Ingredients
10 to 12 (180 grams) Fresh Red Chilies, seeded, chopped
5 to 6 (8 grams) Bird’s Eye Chilies
3 Cloves Garlic
5 Slices (12 grams) Ginger
2 tsp Sugar
4 Tbsp White Rice Vinegar
1 Tbsp Chicken Stock
1 tsp Sea Salt
Method
Combine all the ingredients in a blender and process until you have a fine paste. Refrigerate until ready to use.

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How To Make Chili Sauce (For Hainanese Chicken Rice)

Singapore Roasted Chicken Rice (Hainanese Chicken Rice)


This is one of my favourite Singaporean hawker dishes. I roast my Hainanese Chicken to make it Roasted Chicken Rice and the taste is 98% authentic 😁
I love pairing my chicken rice with pineapple, cucumber and carrot salad (a nonya style achar). It’s slightly spicy, slightly sour and a little sweet. It’s also a perfect accompaniment for Briyanis ☺️
I have posted the pineapple, cucumber and carrot salad and chicken rice chilli sauce separately 🙌🏼
Ingredients you need to cook the chicken and rice are as follows:
🍃 For Chicken 🍃
Ingredients under Step 1 to 3 (cooking chicken):
About 1.2 kg whole chicken
3.5 litre or about 3/4 full pot of water
3 large slices of ginger
45 large cloves of garlic (halved)
2 heaped tsp salt for stock
2 heaped tsp salt for brining/rubbing salt on chicken
Ingredients under Step 4 (seasoning chicken):
4 spoons sesame oil
2 spoons dark soy sauce
2 spoons kikkoman soy sauce/ light soy sauce
Few stalks of spring onion
Fee stalks of coriander
Step 5:
You can skip this step and serve your chicken once you season the chicken. If you don’t have a oven, fry your chicken (whole) in oil. The chicken is actually cooked already so use a ladle to spoon hot oil over your chicken continuously to get it roasted. This way you don’t have to waste a lot of oil 😁
Ingredients under Step 6 (cooking rice):
4 rice cups thai jasmine rice
Water to cook rice. For a more authentic taste, use the stock leftover from cooking your chicken to cook the rice.
(you can cook the semi cooked/fried rice in the rice cooker as per normal) or if you are going to cook over the stove using a heavy base pot like me, add water to about 1 cm above the rice)
4 slices of ginger
45 large cloves of garlic (halved)
1 heaped tsp salt
4 pandan leaves individually tied into knots (I just couldn’t find it the day I was doing this recipe but it still tasted fantastic without it)

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Singapore Roasted Chicken Rice (Hainanese Chicken Rice)

楊俊仁師傅-將海南雞起骨過程


楊俊仁師傅-將海南雞起骨過程

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