Hainan Chicken, Singapore
Noodlies, Sydney food and travel blog already has an unhealthy fascination with hainan chicken (I’m using this spelling instead of hai nan, hainam, or hainam because that’s how the locals spell it). Regular readers of noodlies would know I always try to have some form of this delicious chicken rice where ever I am, whether that’s Thailand, Malaysia, or back in Sydney.
There’s at least three different versions of hainan chicken rice, white chicken that’s been boiled, soya chicken and roasted chook. Friends, including Penny a fellow food blogger who’s from a Singaporean background says you almost can’t go wrong with hainan chicken here. So far on this Singapore fling, I’ve managed two different types:
Traditional Hainan chicken, Maxwell Hainanese Chicken, Maxwell Road Hawker Centre (Maxwell Road).
Tian Tian Hainanese Rice at Maxwell Road Hawker Centre is rated by many as Singapore’s best, including Anthony Bourdain. Sadly, around 8pm on this Saturday night, it was closed. No problems, I head for Maxwell Hainanese Chicken. Cooked in chicken stock, the rice has a nice colour and subtle flavour. The chicken is fleshy, pristine white and skinless, allowing you to taste the chook. The sauces are great too, I go for the thick, gooey soy sauce and spicy chilli, but there’s a ginger sauce for those who prefer it. Utterly delicious, although I’m still tempted to come back for Tian Tian for comparison.
There’s over 100 stalls at Maxwell Road Hawker Centre but it’s well ordered, the stalls are easy to find and it’s amazingly clean given the traffic. Watch noodlies video above to see what the stalls look like, that might help you find it.
Roasted hainan chicken, Roasted Delights stall at Sultan’s Kitchen food court (101 Sultan Road)
At the Roasted Delights stall you get a decent serve for S$2.50 (just over A$2), the chicken cut is not that thick, but it’s well marinated and has life without being tough. The skin is thin and crispy, the sweet and light soy sauce binds the different texture and taste of the skin and flesh. I think Penny is right, even in this humble, small food court, the chook is devine. While Sultan’s Kitchen is a relatively smaller food court, it’s busy most days and offers a decent variety of food including Korean (the flavour of the month here), pig’s organ soup and Teo Chew congee.
The Singapore traditional coffee, kopi is roasted with sugar and water, poured and is made additionally addictive with the use of condensed milk. Watch to the end of the noodlies video above see how it’s made.
This noodlies, Sydney food and travel blog Singapore experience is courtesy of the Singapore Tourism Board.