There are only three components of this dish: the chicken, the rice and the chilli. But while chicken rice can be found in almost every kopitiam in Singapore, not many get the holy trinity right. Tian Tian is one of them – no wonder why it commands a constant queue at Maxwell Food Centre. The chicken (only steamed versions here) is tender and juicy, the fragrant rice is packed with flavour from the garlic, sesame oil and chicken fat it’s cooked in, and the potent chilli sauce packs a mean punch.
Singapore's pride and joy: chicken rice. Originating in Hainan, China as wenchang chicken – a bony free-range chicken boiled in pork bone and chicken bone stock, served with oily rice and garlic, ginger and salt dips – it came under the influence of Cantonese cooking techniques in Singapore approximately 60 years ago, and evolved into the beloved dish we know today.
It's a wonder that such a simple dish made up of only three main components – chicken, rice and chilli – can bring so much satisfaction. But such simplicity means higher stakes, as every part has to be done just right. The rice has to be fragrant with ginger and spices and not too dry nor mushy; the poached chicken must be tender and juicy, with a smooth skin; finally, the chilli-ginger sauce should be appropriately punchy.
There's a chicken rice stall at every hawker centre and on every street corner. It's safe to say that many do a decent rendition of the humble dish, and tastes will always differ when it comes to appointing the best in Singapore. Nevertheless, we've rounded up a few top-rated stalls as well as some venues that are doing chicken rice a little differently.
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