The Science of Chicken Rice : Singapore Style

Chicken Rice is one of those universal dish. You can pretty much find a variety of chicken rice dishes from every culture in the world. Where I'm from, Singapore, chicken rice has raisen to the ranks of what best epitomized Singapore cusine despite our multi-cultural society.

Almost everyone I know back home loves a good chicken rice meal, but finding a good place for that is the toughest thing to do. Everyone has their favorites so it's not that easy to agree on one. There're many minute details that people look for in their chicken rice. It could be texture of the rice, the flavor of the rice, or the chicken, the type of chicken used....etc...the list goes on. For me, it's simple... I like my rice flavorful, not too oily and my chicken tender and smooth, not overcooked.



After years of making this dish at home, I finally come up with a method that actually ensure a tender and smooth chicken each time. The only problem to that is that is rather time-consuming. Nevertheless I still make this dish...knowing at the end of cooking I get to sit down and savor a seriously good meal!! That's what motivates me to make it! Oh that and the fact that I'm greedy!



These days you can take a short cut on making the flavored rice with a bottle of ready-made chicken rice sauce. It gives the same authentic Singapore Style chicken rice but you can take the long way if you want to..just for the sake. I usually focus on making the chicken the right way...coz it's nothing worse that eating tough to chew chicken coz of overcooking!

Due to health concerns and the fact I lost the vote, I made this dish with just chicken breast meat but it's best with a whole chicken. Remainding chicken could be used in other dishes; eg, chicken pasta salad. Somehow using just part of the chicken just doesn't make good chicken rice nor tender juicy chicken! *personal opinion* :)