Wednesday, January 31, 2007

Death Row Food

Such an easy answer. This is pretty much the main reason why I go back to Singapore every year. To get my hainanese chicken rice fix at Wee Nam Kee in Novena.


I've always been a bigger fan of the roasted version. Does anyone have a good recipe?


The rice is light, yet flavorful. Not oily at all.


Oh course, the chili sauce is as important as the chicken.

~Ray

2 comments:

tigerfish said...

Chilli, ginger and sweet sauce ! What's chicken rice without these combination condiments ?
You take gizzards and livers too?

yich said...

MeltingWok.com has a recipe for the brown version. I made it, but it didn't taste the same as the Singapore version. Either I bought the wrong kind of sweet soy sauce or hers is just the Malaysian version.