Please allow me to share my experience as a Singaporean on Chicken Rice. The chicken portion should be drenched in Soy/fish sauce + sugar+msg+fragrance oil mix. Stream chicken should be pink in the bones and soaked in cold water to get that jello effect out. As for the chicken 味, it doesn't exist anymore after that sauce. Rice should be of Thai Jasmine rice cooked with chicken stock + chicken oil + lard + pandan leaves + garlic + ginger. Veg are normally not included apart from a couple slices of cucumber and occasionally some achar. Soup will be boil with chicken bones + pork bones + winter melon. The 3 main sauces would be Dark thick caramelized soy sauce(not savory at all), chilli sauce of bird's eye chilli, Thai chilli, lime juice, ginger, garlic and lastly ginger paste of minced ginger + chicken stock + peanut oil + salt to taste. Ps in my school holidays, I used to help my aunt who sells chicken rice
如果盲測....廣式白切雞 vs 海南雞...有冇分別🤔...似乎評測冇反映至關鍵分野...🙄 尤其是所有油飯...都”有/冇味”.😵💫😵💫😵💫 我理解正宗海南雞用班蘭、南薑等浸...再用這浸雞水煮飯...所以係星加坡食...D飯都偏黃及重雞油香😶...很可惜...諸多叫正宗海南雞都未必用這結構性功夫煮理😑
