Super Tasty Chicken Rice, Yat Yat Seng Restaurant, 2014

Super Tasty Chicken Rice, Yat Yat Seng Restaurant, 2014 Yat Yat Seng Restaurant   Address: Taman Canning, 31400 Ipoh, Perak, Malaysia ---------------------------------------------------------------------------------------------- Hainanese chicken rice is a dish adapted from early Chinese immigrants originally from Hainan province in southern China. [1] It is considered one of the national dishes of Singapore.[2] Hainanese chicken rice is most commonly associated with Singaporean, Malaysian and Hainanese cuisines, although it is also popular in Thailand and Vietnam. It is based on a well-known Hainanese dish called Wenchang chicken (文昌雞), due to its adoption by the Hainanese overseas Chinese population in the Nanyang area (present-day Southeast Asia). Catherine Ling of CNN describes Hainanese chicken rice as one of the "40 Singapore foods we can't live without".[3] It also listed at number 45 on World's 50 most delicious foods complied by CNN Go in 2011.[4] In Malaysia, as in Singapore, chicken rice is available in many Chinese coffee shops, restaurants and street hawker stalls, and also in chain restaurants such as The Chicken Rice Shop and OldTown White Coffee. ---------------------------------------------------------------------------------------------- Preparation[edit] The chicken is prepared in accordance with traditional Hainanese methods, which involve poaching the entire chicken at sub-boiling temperatures. The resulting stock is skimmed off and some of the fat and liquid, along with ginger, garlic (and in the case of Singaporean and Malaysian chicken rice, pandan leaves) is used in the cooking of the rice, producing an oily, flavourful rice sometimes known as "oily rice". ---------------------------------------------------------------------------------------------- Most chicken rice vendors in the country also offer an alternative of roasted chicken instead of the regular poached or steamed chicken. Other variations include a BBQ version or also a honey-roasted choice. Some restaurants offer Guangxi style white cut chicken (Chinese: 广西白切鸡) as part of the chicken rice experience. An important heritage dish for Malaysian Chinese descended from immigrants from Guangxi province, it is always served during festive or special occasions. The chicken is drenched prior to serving with nam, a sauce prepared with chopped garlic chives, ginger, sesame oil and soy sauce. In Malacca, the chicken rice is served as rice balls rather than a bowl of rice, commonly known as Chicken rice balls. Steamed rice is shaped into golf ball-sized orbs and served alongside the chopped chicken. This dish is eaten the same way as the regular version, making sure to get a portion of chicken, some rice and the soy and chili condiment into each mouthful. Older chefs argue that the rice was originally shaped into balls because it needed to be kept warm from the time it was cooked (often earlier in the day) until mealtime. The rice balls, when stored in wooden containers, apparently stayed warm for a longer time. The other theory is that the rice balls were more portable and were easier for labourers working on plantations to transport from home. Today, rice balls are appreciated more as a novelty than anything else. Bean sprouts chicken (ngah choi kai) of Ipoh, Malaysia, is a related dish. The chicken is served with blanched bean sprouts and white rice instead of seasoned rice. This is a very popular version of the rice and many other chicken rice stall have slowly followed it by adding in bean sprouts along with the chicken. The chicken rice dish can also be further accompanied with a simple pork meatball soup. In addition to that, various hawkers also sell a variety of chicken innards – gizzard, liver, intestines – which are also equally popular for chicken rice lovers. Chicken rice, or nasi ayam, is also very popular with the Malay community, with the dish adapted to suit the Malay liking for spicier and more robustly flavoured food. The chicken is steamed, and then fried or roasted, although this usually result in a drier texture for the chicken meat. The chili condiment has also been modified: less garlic and ginger are used, and tamarind juice is added to the condiment for a tangier taste. Chicken rice has become extremely popular among the Muslims in Malaysia such that certain food stalls can survive very well by serving only Chicken rice. ---------------------------------------------------------------------------------------------- Like and SHARE-IT-AROUND and you will help me a lot Support Gerryko Malaysia: https://www.patreon.com/gerrykomalaysia #GerrykoMalaysia, # #