Chicken rice is a dish of Chinese origin mostly associated with Hainanese Cuisine, Singaporean Cuisine and Malaysian Cuisine. It is often considered as National dish of Singapore. In Singapore, this dish is served at stalls and food courts. There are stalls which have established franchise or branch outlets island wide. Some may serve set meals that includes side dishes : a hard boiled egg, chicken liver, firm tofu, kailan etc. The chicken can be either steamed or roasted.
The chicken is prepared in traditional methods – boiling entire chicken in chicken bone stock, reusing the broth over and over and only topping it with water when needed. Cooking of rice involves chicken stock created specifically for the purpose to produce an oily, flavourful rice. Using plumper birds (chicken) maximises the amount of oil extracted, thus creating a more flavourful dish. Using younger birds produce more tender meats.
Chicken available are : White (steamed) chicken and roasted chicken. In Singapore, meat is cooked by boiling in water flavoured with garlic and ginger, with the resulting stock used in preparation of rice and in the accompanying soup. The dish is usually served with chilli sauce, ginger paste, dark soy sauce, sliced cucumber.