The rice in this seemingly simple dish may be quickly fried in garlic and chicken oil before taking fragrance from a simmer in chicken broth; the bird itself is boiled, then brought to room temperature with a dip in ice water, which firms the flesh and adds a slight gelatinous glisten. Some stalls offer soy and ginger sauces, too, but chili sauce, and the customary cucumber, is more than enough to complement Tian Tian's elegant version (large; S $3).
Tian Tian Hainanese Chicken Rice
Maxwell Food Center, Stall No. 10 (shown below, about halfway down on the left), Singapore
Closed Monday
