Super smooth CHICKEN RICE in the west of Singapore and Little India! (Farrer Park, Singapore)


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00:00 Introduction and history of the stall 03:03 white chicken rice 07:43 roasted chicken rice 09:17 lemon chicken 10:55 sesame …

35 replies
  1. Shawn
    Shawn says:

    One of the best food reviewer by far. He actually took the time and investigate why the inconsistency in taste. I really recommend people to subscribe his channel because his reviews are honest and unbiased.

    Reply
  2. Kenneth Kong
    Kenneth Kong says:

    Hey Boss you need to do a review on the Roasted Dang Gui Duck at Toa Payoh Central, value for money and deliciously tender whichever part of the duck you try.. Comparable to the Dian Xiao Er ones in my humble opinion. i believe its a stall in a coffeeshop at Blk 178.

    Reply
  3. Ong Bob
    Ong Bob says:

    not sure… it started to place Chicken rice with fried shallots and bean sprout. i presume this is the Malaysian style. Singapore original style of hainanese is seasome oil and soya sauce ( and these are bottled separately. not premixed) some corrianders and tee boon or salted veg….. the soup is just pure broth of chicken with layers of chicken oil.

    Reply
  4. Gabby Foo
    Gabby Foo says:

    Thank you for sharing your latest on S'pore Iconic dishes. Just as a point of interest, Seed oil(canola), corn oil and sunflower oil are very harmful to our cardiovascular system. Rice Bran oil and peanut oil are both healthy alternatives….The latter were shared by some cardiac surgeons/Heart specialists, a few years ago. In fact blended vege. oil is a poor source.

    Reply
  5. Chaozhouzi Chaozhouzi
    Chaozhouzi Chaozhouzi says:

    I once patronised the Bt Batok stall. I ordered half a white chicken but the staff dissuaded me and served me a smaller portion. Reason is I dined alone and the staff is worried that I can't finish it. Surprised that you are able to order half and half without being dissuaded. πŸ˜ƒ

    Reply

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