If there’s one dish that I think is most associated with Singapore – at least by the locals I have met – it is Chicken Rice. Akin to chicken noodle soup in the US, Chicken rice seems to be both a comfort food and what one eats when he is a bit under the weather.
Several weeks after moving here, I still had not tried this well-known dish. The best place to try it is from a hawker stall, so one day I ventured to Maxwell Center, a covered area which houses a hundred or food vendors. I chose the stall that had the longest line and waited.
As I got closer to counter, I realized that I would have choices to make that were beyond my level of understanding. I turned to a local in line and explained my situation. She was happy to oblige in providing a primer on how to order Chicken Rice. She explained that I would need to request which part of the chicken I desired – breast, wing or leg – and then then specify whether I wanted a large or small portion. I could also choose whether I wanted my chicken steamed or roasted.
I successfully ordered my meal, but was surprised by its presentation. I think I had expected some sort of stir fry, but a Chicken Rice meal in Singapore is comprised of a piece of roast chicken, prepared in a variety of local spices, served on a bed of white rice and accompanied by a small bowl of vegetable soup. Very simple – yet oh so delicious!
I then found myself in good company here, dreaming of my next Chicken Rice. Since that time, Chicken Rice has become something I eat pretty regularly. Its simple preparation means you never tire of it and you can’t beat the price, which comes in at under $10.
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