Chicken rice is the closest thing to comfort food for many Singaporeans - a pale but deceptively flavorful rice dish served with ginger mash, chili lime sauce, and sweet black soy sauce.
Chicken is poached in a broth containing herbs, garlic, chicken bones, and assorted spices. When the chicken is done, the broth is then used to cook the rice together with pandan leaves and garlic. The resulting rice is yellowish and fatty, thanks to the juices left over from the chicken.
Chicken rice usually comes with cucumbers on the side, and (for an extra charge) you can also have it with braised beancurd, braised egg, chicken liver, or vegetables in oyster sauce.
