The History Of Chicken Rice
Updated: Feb 5
Best Chicken Rice Paya Lebar - Originating in Hainan and bought over to South-east Asia (namely Singapore and Malaysia) by immigrants in the late 19th century, this national fare is simple, delicious, and most definitely famous. Read on for some sneak peeks at what’s behind the best chicken rice Paya Lebar.
Most can trace the history of this dish to a mix of predominantly Hainanese and some Cantonese cultures. Immigrants who came over to Singapore and Malaysia created this dish, adapted from versions they made back home.
Part of Singapore History
Immigrants first started selling this dish during the 1940s in Singapore, in the Hainanese enclave of Singapore (Middle Road, Purvis Street and Seah Street). Since then, stalls all over the country have sprouted in hawkers centres and restaurants serving local fare, including in Nanyang Cafe - the best chicken rice in Paya Lebar.
The Traditional Preparation
The chicken is usually blanched in a fragrant chicken broth, and dipped in an ice bath soon after it was cooked. To be considered the best chicken rice Paya Lebar, hawkers usually also cook their rice in the stock that was used to poach the chicken. Chicken rice should always be tasty all on its own.
What Was The Original?
The kind of chicken rice found in Hainan, China is made with the wengcheng chicken, which was quite bony compared to the ones now served.
The rice was also thick with oil, and the broth used was a mixture of pork bone and chicken bone.
Chicken Rice Now
Chicken Rice now has evolved into many different versions and types. While the original white chicken rice is still a classic favourite, you can also find adaptions like Roast Chicken Rice and Chicken Cutlet Rice at the best chicken rice in Paya Lebar.
Article written by Archangel Digital Studios for marketing purposes