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Hainanese cuisine has influences from Central China, Fujian and Guangdong. Recipes that have made it out to Southeast Asia have taken on ...
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Hainanese cuisine has influences from Central China, Fujian and Guangdong. Recipes that have made it out to Southeast Asia have taken on variations reflecting local produce and tastes. Hainanese Chicken Rice is prevalent in Singapore and has become the de facto “national dish” with unrivalled popularity amongst locals and overseas visitors alike. Even in this day, there are different styles but these are largely due to preferential tweaking to taste. Wee Nam Kee chicken preparation methods require boiling the entire bird in a flavorful chicken bone broth, seasoned with garlic and ginger. The fragrant rice is made from the same rich stock and requires masterful skill in producing the right grain texture. Tender chicken slivers are drizzled with light soy sauce and sesame oil (a closely guarded secret blend) and served with coriander and cucumber garnish. This dish is to be enjoyed with several dips, including chili sauce and pounded ginger, which connoisseurs put heavy emphasis on with regards to determining the skill and quality of the chef. Apart from the popular Báijī (白鸡) for "white chicken", Wee Nam Kee also serves the more traditional Lǔjī (卤鸡, stock chicken) and the near perfect crispy skin Shāojī (烧鸡, roasted chicken). Everything is prepared fresh daily. Singapore’s true Hainanese Chicken Rice is as recognized by many food lovers to be best represented by Wee Nam Kee. We are proud to be stewards of this accolade and remain committed to preserving this unique taste for generations to come.