CHICKEN RICE: Can't Spell Singapore 🇸🇬 without it

Happy National Day, Singapore🇸🇬🎉 Even after living abroad for 14 years, nothing warms my heart quite like a plate of Singapore Chicken Rice. It's not just a dish; it's a flood of memories, a taste of home. 
Every Singaporean grew up eating this dish, and there's never a shop that sells a lousy version. It's simple in appearance, but many skills, care, and even "secrets" go into making this delicious dish. When a chicken shortage hit in 2022, people FREAKED OUT because they couldn't get their Chicken Rice fix. That's how much we love it! 
I'm celebrating my home country, Singapore, by exploring its history and flavors and explaining why this NATIONAL DISH holds such a special place in our hearts, no matter where we are in the world.

0:29 Intro
0:53 Singapore, Briefly
1:45 Ingredients
3:32 MEP: the Chicken
5:55 Making The Sauce
7:00 Chicken Ice Dunks
7:47 Making The Rice
10:00 Bonus Drizzle Sauce
10:19 The Side Soup
10:45 Cutting The Chicken
11:37 Let’s Plate
12:16 Time To Eat

#singaporechickenrice #hainanesechickenrice #Singaporefood #chickenrice #streetfood #nationaldish

Stay Connected With Me:  
Instagram   / evehappivore    
Tiktok   / evehappivore  
Facebook   / evehappivore    
Website https://www.happivore.com

👩‍🍳 Explore this other famous NATIONAL DISH from neighboring THAILAND:    • How to Make Pad Thai: Exploring its N...  
👉 How HAPPIVORE Began 7 Years Ago:    • My travel for food & cooking began in...  
👀 Documentary on Lee Kuan Yew, Singapore's beloved first Prime Minister:    • Lee Kuan Yew: In His Own Words | The ...  

INGREDIENTS (Serves 4):
This description contains Amazon affiliate links to items used or an alternative option in the recipe. Thank you for your support!

EXFOLIATE
• 1 Whole Chicken (about 3 lbs), at room temperature
• 2 Tsp Kosher Salt https://amzn.to/4dgffyn
• 1/2 Tsp MSG (optional)

CHICKEN STOCK
• 3 Liters of Homemade Chicken Stock or Low Sodium Chicken Stock https://amzn.to/3ywaa5P
• 2 inches of Fresh Ginger, sliced
• 4 Spring Onions, use white bottoms portion
• 2 Pandan Leaves (optional but recommended)
• Salt to taste

CHICKEN RICE
• 4 Tbsp Chicken Fat
• 400g Jasmine Rice, rinse until the water becomes clearer (I prefer Thai Jasmine Rice for its fragrance) https://amzn.to/3AhYlRi
• 520-560g Poaching Stock (dependent on your rice cooker)
• 1 1/2 Tbsp Garlic, minced
• 4 Tbsp Shallots, minced
• 3 Pandan Leaves (optional but recommended)
• 1 Lemongrass Tops

DRIZZLING SAUCE
• 1/2 Cup Chicken Poaching Broth
• 3/4 Tbsp Sesame Oil https://amzn.to/3Yybwrp
• 1 Tbsp Light Soy Sauce https://amzn.to/4clB6mL
• 1/2 Tsp Kosher Salt https://amzn.to/4dgffyn

CHILI SAUCE
• 65g Fresh Red Chilies (Prik Chee-Fa / Fresnos), deseeded
• 1 Birds Eye Chili (optional, for heat lovers)
• 3 Cloves Garlic, peeled
• 1 Tbsp Fresh Ginger
• 2 Tbsp Chicken Stock https://amzn.to/3ywaa5P
• Salt, to taste
• 1 Tbsp Rice Vinegar (or regular vinegar) https://amzn.to/4fyXzzn
• 2 Lime, juiced
• 3/4 Tbsp Sugar (to taste)

DARK SOY SAUCE
• Dark Soy Sauce, as much as you wish
* Kwong Cheong Thye Brand (there are many dark soy sauces but this is a Singapore brand that is exactly like what we pair with our Chicken Rice) https://amzn.to/3WYAfnD
* Healthy Boy Brand (this is a less expensive Thai version that is closest to the taste and viscosity of what Singaporeans prefer) https://amzn.to/3WUbysq