If there was a way to determine personality traits based on someone's favorite food (in my mind, the process would be akin to divining personality traits via astrological sign), the description for loving Hainan chicken would go something like this:
You chose Hainan Chicken. Pragmatic and Instagram-averse, you maintain an unassuming demeanor. Those who take the time to get to know you are rewarded with an immensely satisfying experience that's made only more pleasant with the addition of a little spice and/or ginger.
A convoluted metaphor, to be sure. But while Hainan chicken seems a little plain ("Poached chicken? Seriously?" the uninitiated might ask), there's flavor at practically every corner of the experience. Chicken is gently poached in a brine of white pepper, ginger, green onions and pandan leaves. The residual broth is used to cook the rice, which results in a slightly oily rice that's infused with chicken flavor. From there, add cucumber and tomato (Singaporean and Thai), some pickled radishes and carrots (some Vietnamese preparations), or a bowl of chicken broth (Thai).
Dipping sauces also vary from the country of preparation, but most involve a dark soy sauce, a spicy pepper-based dipping sauce, and nam, a slurry of ginger (Malaysia and Singapore), or tauchu, a yellow soybean paste similar to Korean doenjang (Thailand).
However you like it, here are the best places to experience the low-key dish with major key flavor.Read More