Hainanese chicken rice
|Alternative names||Hainan chicken, Khao man gai, Khao man kai, Chicken rice|
|Place of origin||Maritime Southeast Asia|
|Region or state||Singapore, Thailand, and Malaysia|
|Associated national cuisine||Singapore|
|Main ingredients||Chicken, chicken stock, chicken fat, rice|
|617 kcal (2583 kJ)|
|Hainanese chicken rice|
|Literal meaning||Hainan chicken rice|
Hainanese chicken rice is a dish of poached chicken and seasoned rice, served with chilli sauce and usually with cucumber garnishes. It was created by immigrants from Hainan in southern China and adapted from the Hainanese dish Wenchang chicken.
The dish is also seen throughout Southeast Asia, particularly Malaysia where it is a culinary staple.
Hainanese chicken rice is a dish adapted from early Chinese immigrants originally from Hainan province in southern China. It is based on a well-known Hainanese dish called Wenchang chicken (文昌雞), which is one of four important Hainan dishes dating to the Qin dynasty. The Hainanese in China traditionally used a specific breed, the Wenchang chicken, to make the dish. The original dish was adapted by the Hainanese overseas Chinese population in the Nanyang area (present-day Southeast Asia).
Almost every country in Asia with a history of immigration from China has a version. The San Francisco Chronicle says, "the dish maps 150 years’ immigration from China's Hainan Island...to Singapore and Malaysia, where the dish is often known as Hainan chicken rice; to Vietnam, where it is called "Hai Nam chicken"; and to Thailand, where it has been renamed "khao man gai" ("fatty rice chicken")."
In Singapore, the dish was born out of frugality, created by servant-class immigrants trying to stretch the flavour of the chicken.
The first chicken rice restaurants opened in Singapore during Japanese occupation in World War II, when the British were forced out and their Hainanese servants lost their source of income. One of the first was Yet Con, which opened in the early 1940s. The dish was popularised in Singapore in the 1950s by Moh Lee Twee, whose Swee Kee Chicken Rice Restaurant operated from 1947 to 1997. Hong Kong food critic Chua Lam credits Moh with the creation of the dish. Singapore's Channel News Asia's Annette Tan credits Wang Yiyuan for "bringing the dish" to Singapore in the 1920s.
Hainanese chicken rice is considered one of Singapore's national dishes. It is eaten "everywhere, every day" in Singapore and is a "ubiquitous sight in hawker centres across the country". The chicken is typically served with seasoned rice, with chilli sauce and usually with cucumber garnishes.
Controversy over origin
In 2009, former Malaysia's Tourism Minister Ng Yen Yen said that Hainanese chicken rice was "uniquely Malaysian" and had been "hijacked" by other countries. Ng later clarified that she was misquoted on her intention to patent the foods, and that a study on the origins of the foods would be conducted "and an apology conveyed if it was wrongly claimed." As of 2020, no such study has been administered.
In 2018, former Malaysian Finance Minister Lim Guan Eng established that Singapore claimed "chicken rice is theirs (and) if we’re not careful, ‘char koay teow‘ will become theirs" one day. He later clarified that the remark was made tongue in cheek and he had meant no offense.
Catherine Ling of CNN called Hainanese chicken rice one of the "40 Singapore foods we can't live without". It was listed as one of the "World's 50 best foods" by CNN in 2018. David Farley of the BBC called it "the dish worth the 15-hour flight" and said it was "deceptively simple – which is good, because on paper it sounds awfully boring." Saveur called it "one of the most beloved culinary exports of Southeast Asia."
Chicken rice franchise Mr. Chicken was founded in Tokyo by Japanese teenagers Daimu Kato and Kota Nagai, who had grown up in Singapore.
In Malaysia, nasi ayam[clarification needed] (literally "chicken rice" in Bahasa Melayu) is "a culinary staple" and a popular street food, particularly in Ipoh, a center of Hainanese immigration.
The general term nasi ayam can refer to multiple variations including roasted and fried chicken, can be served with a variety of sauces including barbecue, and can be accompanied by a variety of side dishes including steamed rice rather than seasoned 'oily' rice, soup, or chicken offal.
In Malacca and Muar, the rice is served in balls rather than in bowls; this dish is commonly known as Chicken rice balls. Steamed rice is shaped into golf ball-sized orbs and served alongside the chopped chicken.
The chicken is prepared in accordance with traditional Hainanese methods, which involve poaching the entire chicken at sub-boiling temperatures to both cook the bird and produce the stock. The bird is dipped in ice after cooking to produce a jelly-like skin finishing and hung to dry.
The stock is skimmed of fat and some of the fat and liquid, along with ginger, garlic, and pandan leaves, are used in the cooking of the rice, producing an oily, flavourful rice sometimes known as "oily rice". In Singapore "the most important part of chicken rice is not the chicken, but the rice."
The dish is served with a dipping sauce of freshly minced red chilli and garlic, usually accompanied with dark soy sauce and freshly ground ginger. Fresh cucumber boiled in the chicken broth and light soy sauce with a dash of sesame oil is served with the chicken, which is usually served at room temperature. Some stalls may also serve nonya achar as an additional side.
Hainanese chicken rice is a common dish in Thailand where it is called khao man kai (Thai: ข้าวมันไก่), literally meaning "chicken oily rice". The chickens used in Thailand for this dish are usually free range chickens of local breeds, resulting in a leaner and tastier texture; however, meat from chickens of large scale poultry farms are increasingly being used. Khao man kai is served with a garnish of cucumbers and occasionally chicken blood tofu and fresh coriander, along with a bowl of nam sup, a clear chicken broth which often contains sliced daikon. The accompanying sauce is most often made with tauchu (also known as yellow soybean paste), thick soy sauce, chilli, ginger, garlic and vinegar.
In popular culture
- Chicken Rice War is a 2000 Singaporean romantic comedy adaptation of Romeo and Juliet featuring two rival chicken rice hawker families whose children fall in love.
- Rice Rhapsody (alternative title Hainan Chicken Rice) is a 2004 Singaporean comedy set in a successful chicken rice restaurant in Singapore's Chinatown.
- Hainanese chicken rice was featured on the Singapore episode of the Netflix TV series Street Food in season 1. The Interviewees were Debbie Yong and KF Seetoh.
|Wikimedia Commons has media related to Hainanese chicken rice.|
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