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{{short description|Southeast Asian rice and chicken dish}} |
{{short description|Southeast Asian rice and chicken dish}} |
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{{About|the dish|the 2004 film alternatively titled Hainan Chicken Rice|Rice Rhapsody}} |
{{About|the dish|the 2004 Singaporean film alternatively titled Hainan Chicken Rice|Rice Rhapsody}} |
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{{Use dmy dates|date=September 2019}} |
{{Use dmy dates|date=September 2019}} |
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| name = Hainanese chicken rice |
| name = Hainanese chicken rice |
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| image = Hainanese Chicken Rice.jpg |
| image = Hainanese Chicken Rice.jpg |
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| caption = Hainanese chicken rice |
| caption = Hainanese chicken rice at a Singaporean [[Food Republic|food court]] |
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| alternate_name = Hainan chicken, Chicken rice, Hainan Chicken Rice, Nasi Ayam, Khao man gai, Khao man kai |
| alternate_name = Hainan chicken, Chicken rice, Hainan Chicken Rice, Nasi Ayam, Khao man gai, Khao man kai |
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| region = Regions of [[Southeast Asia]] with Chinese populations<ref name="SCMP">{{cite news |author1=Lisa Cam |title=So, if Hainan chicken didn't come from Hainan, where is it from? |url=https://www.scmp.com/magazines/style/travel-food/article/2156647/so-if-hainan-chicken-didnt-come-hainan-where-it |access-date=13 June 2021 |date=25 July 2018 |language=en |archive-url=https://web.archive.org/web/20190315223029/https://www.scmp.com/magazines/style/travel-food/article/2156647/so-if-hainan-chicken-didnt-come-hainan-where-it |archive-date=15 March 2019 |url-status=live|quote=}}</ref><ref name="Wang Yiyuan"/><ref>{{cite web|url=https://convergence.malaysiaairports.com.my/lifestyle/most-popular-malaysian-chinese-dishes-and-its-origins|title=The Most Popular Malaysian Chinese Dishes and Its Origins|publisher=Convergence by Malaysia Airports Holdings Berhad (MAHB)|accessdate=September 26, 2021|quote=Most sources will state that the chicken rice dish known as Hainanese Chicken Rice popular in Southeast Asia these days was created by Singaporeans, with some estimates going back to the 1920s. This is said to be the time when a certain Mr Wang Yiyuan had brought the dish from China and sold chicken rice balls from his hawker stall.|archive-date=3 July 2022|archive-url=https://web.archive.org/web/20220703075030/https://convergence.malaysiaairports.com.my/lifestyle/most-popular-malaysian-chinese-dishes-and-its-origins|url-status=dead}}</ref> |
| region = Regions of [[Southeast Asia]] with Chinese populations<ref name="SCMP">{{cite news |author1=Lisa Cam |title=So, if Hainan chicken didn't come from Hainan, where is it from? |url=https://www.scmp.com/magazines/style/travel-food/article/2156647/so-if-hainan-chicken-didnt-come-hainan-where-it |access-date=13 June 2021 |date=25 July 2018 |language=en |archive-url=https://web.archive.org/web/20190315223029/https://www.scmp.com/magazines/style/travel-food/article/2156647/so-if-hainan-chicken-didnt-come-hainan-where-it |archive-date=15 March 2019 |url-status=live|quote=}}</ref><ref name="Wang Yiyuan"/><ref>{{cite web|url=https://convergence.malaysiaairports.com.my/lifestyle/most-popular-malaysian-chinese-dishes-and-its-origins|title=The Most Popular Malaysian Chinese Dishes and Its Origins|publisher=Convergence by Malaysia Airports Holdings Berhad (MAHB)|accessdate=September 26, 2021|quote=Most sources will state that the chicken rice dish known as Hainanese Chicken Rice popular in Southeast Asia these days was created by Singaporeans, with some estimates going back to the 1920s. This is said to be the time when a certain Mr Wang Yiyuan had brought the dish from China and sold chicken rice balls from his hawker stall.|archive-date=3 July 2022|archive-url=https://web.archive.org/web/20220703075030/https://convergence.malaysiaairports.com.my/lifestyle/most-popular-malaysian-chinese-dishes-and-its-origins|url-status=dead}}</ref> |
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{{Infobox Chinese|s=海南鸡饭|t=海南雞飯|h=hoi nam gai fan|p=Hǎinán jīfàn|j=hoi2 naam4 gai1 faan6|poj=hái-lâm-kue-pn̄g, hái-lâm-ke-pn̄g|l=Hainan chicken rice}} |
{{Infobox Chinese|s=海南鸡饭|t=海南雞飯|h=hoi nam gai fan|p=Hǎinán jīfàn|j=hoi2 naam4 gai1 faan6|poj=hái-lâm-kue-pn̄g, hái-lâm-ke-pn̄g|l=Hainan chicken rice}} |
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'''Hainanese chicken rice''' is a dish of poached chicken and seasoned rice, served with chilli sauce and usually with cucumber garnishes.<ref name="visitSG">{{cite web|url=https://www.visitsingapore.com/dining-drinks-singapore/local-dishes/hainanese-chicken-rice/|title=Hainanese Chicken Rice in Singapore |publisher=Visit Singapore Official Site|accessdate=July 15, 2020}}</ref> It was created by immigrants from [[Hainan]] in [[southern China]] and adapted from the Hainanese |
'''Hainanese chicken rice''' is a dish of poached chicken and seasoned rice, served with chilli sauce and usually with cucumber garnishes.<ref name="visitSG">{{cite web|url=https://www.visitsingapore.com/dining-drinks-singapore/local-dishes/hainanese-chicken-rice/|title=Hainanese Chicken Rice in Singapore |publisher=Visit Singapore Official Site|accessdate=July 15, 2020}}</ref> It was created by immigrants from [[Hainan]] in [[southern China]] and adapted from the [[Hainan cuisine|Hainanese dishes]] of [[Wenchang chicken]] and Wenchang chicken rice.<ref name=":4" /><ref name=":5" /> |
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It is widely considered one of the [[National dish|national dishes]] of [[Singapore]],<ref>{{cite web|url=https://www.reuters.com/markets/commodities/singapores-de-facto-national-dish-crossfire-malaysia-bans-chicken-exports-2022-06-01/|title=Singapore's de-facto national dish in the crossfire as Malaysia bans chicken exports|publisher=[[Reuters]]|date=June 1, 2022|accessdate=March 15, 2024}}</ref><ref name="rootsSGChickenRice">{{cite web|url=https://www.roots.gov.sg/en/ich-landing/ich/chicken-rice|title=Chicken Rice|quote=Chicken rice is a ubiquitous dish found at almost all eateries in Singapore, from hawker stalls to high-end restaurants. It has been lauded as one of Singapore’s “national dishes”. |publisher=Roots.sg|accessdate=March 15, 2024}}</ref> and is most commonly associated with [[Singaporean cuisine]],<ref>{{cite web|url=https://sfstandard.com/2023/08/16/wheres-the-best-hainanese-chicken-rice-in-san-francisco/|title=In search of Singapore's beloved national dish in San Francisco|publisher=San Fransico Standard|quote=Regional twists were added as it spread across South Asia, from Vietnam to Singapore—where it’s known as a national dish—to Malaysia to Thailand. |date=August 16, 2023|accessdate=March 15, 2024}}</ref> being widely available in most food courts and [[hawker centre]]s around the country.<ref name="rootsSGChickenRice"/> Variants of the dish can also be seen throughout [[Southeast Asia]], particularly in [[Malaysian cuisine|Malaysia]], [[Thai cuisine|Thailand]] and [[Vietnam]], where it remains a culinary staple. |
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It is considered one of the national dishes of Malaysia<ref name="Malacca Hainanese">{{cite journal|last=Eileen|first=Laxman|year=2014|title=Language Maintenance and Cultural Viability in the Hainanese Community: A Case Study of the Melaka Hainanese |
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|journal= Athens Journal of Humanities and Arts|publisher=ResearchGate|location=Malaysia|page=1|url=https://www.researchgate.net/publication/329097960|access-date=8 July 2014|archive-date=1 March 2024|archive-url=https://www.researchgate.net/publication/329097960}}</ref> and Singapore, and is most commonly associated with [[Malaysian cuisine]]<ref name="Malacca Hainanese">{{cite journal|last=Eileen|first=Laxman|year=2014|title=Language Maintenance and Cultural Viability in the Hainanese Community: A Case Study of the Melaka Hainanese |
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|journal= Athens Journal of Humanities and Arts|publisher=ResearchGate|location=Malaysia|page=1|url=https://www.researchgate.net/publication/329097960|access-date=8 July 2014|archive-date=1 March 2024|archive-url=https://www.researchgate.net/publication/329097960}}</ref> and [[Singaporean cuisine]], being widely available in most food courts and [[hawker centre]]s around these countries. Variants of the dish can also be seen throughout [[Southeast Asia]], particularly in [[Thai cuisine|Thailand]] and [[China cuisine|China]], where it remains a culinary staple. |
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==History== |
==History== |
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Hainanese chicken rice is a dish adapted from early Chinese immigrants originally from [[Hainan|Hainan province]] in southern China.<ref name="SCMP"/> It is based on a well-known Hainanese dish called [[Wenchang chicken]] ({{lang|zh|文昌雞}}), which is one of four important Hainan dishes dating to the [[Qing dynasty]].<ref name="changeFREE29mar2017" /> The original dish was adapted by the [[Hainan people|Hainanese]] [[overseas Chinese]] population in the [[Nanyang (region)|Nanyang]] area (present-day Southeast Asia).<ref name="chickenriceVISITSING">{{cite web |title=Chicken Rice |url=https://www.visitsingapore.com/dining-drinks-singapore/local-dishes/hainanese-chicken-rice/ |url-status=live |archive-url=https://web.archive.org/web/20181203152203/https://www.visitsingapore.com/dining-drinks-singapore/local-dishes/hainanese-chicken-rice/ |archive-date=3 December 2018 |access-date=13 January 2019 |publisher=VisitSingapore.com}}</ref><ref name=":0">{{Cite web |date=21 January 2019 |title=Dipping sauce and a little controversy: who knew chicken rice had such 'wow' factor |url=https://www.sbs.com.au/food/article/2019/01/21/dipping-sauce-and-little-controversy-who-knew-chicken-rice-had-such-wow-factor |access-date=2020-11-14 |website=[[SBS (Australian TV channel)|SBS]] |language=en}}</ref><ref name=":1">{{Cite web |last=Benton |first=G. A. |title=10 Best Restaurants of 2019: #4 Service Bar |url=https://www.columbusmonthly.com/foodanddining/20191031/10-best-restaurants-of-2019-4-service-bar |url-status=dead |archive-url=https://web.archive.org/web/20210925100235/https://www.columbusmonthly.com/foodanddining/20191031/10-best-restaurants-of-2019-4-service-bar |archive-date=25 September 2021 |access-date=2020-11-14 |website=[[Columbus Monthly]] |language=en}}</ref><ref name=":2">{{cite web |date=January 24, 2017 |title=A Brief History of Hainanese Chicken Rice, Singapore's National Dish |url=https://theculturetrip.com/asia/singapore/articles/a-brief-history-of-hainanese-chicken-rice-singapores-national-dish/ |access-date=July 15, 2020 |publisher=The Culture Trip}}</ref><ref name="kugiyaCROSS18mar2010" /> The Hainanese in China traditionally used a specific breed, the Wenchang chicken, to make the dish.<ref name="SCMP"/> They would usually cook rice with the leftover chicken stock to create a dish known as "Wenchang chicken rice".<ref>{{Cite web |title=海南文昌鸡饭,一起海南网 |url=http://www.17uhn.com/info/info_show_980.html |access-date=2022-04-15 |website=www.17uhn.com}}</ref> Wenchang chicken rice remained a dish for special occasions in Hainanese homes in Singapore until the 1940s.<ref>{{Cite web |title=Hainanese Chicken Rice |url=https://www.sg101.gov.sg//resources/connexionsg/chickenrice |url-status=dead |archive-url=https://web.archive.org/web/20230111113859/https://www.sg101.gov.sg//resources/connexionsg/chickenrice |archive-date=2023-01-11 |access-date=2023-01-11 |website=www.sg101.gov.sg |language=en}}</ref> |
Hainanese chicken rice is a dish adapted from early Chinese immigrants originally from [[Hainan|Hainan province]] in southern China.<ref name="SCMP"/> It is based on a well-known Hainanese dish called [[Wenchang chicken]] ({{lang|zh|文昌雞}}), which is one of four important Hainan dishes dating to the [[Qing dynasty]].<ref name="changeFREE29mar2017" /> The original dish was adapted by the [[Hainan people|Hainanese]] [[overseas Chinese]] population in the [[Nanyang (region)|Nanyang]] area (present-day Southeast Asia).<ref name="chickenriceVISITSING">{{cite web |title=Chicken Rice |url=https://www.visitsingapore.com/dining-drinks-singapore/local-dishes/hainanese-chicken-rice/ |url-status=live |archive-url=https://web.archive.org/web/20181203152203/https://www.visitsingapore.com/dining-drinks-singapore/local-dishes/hainanese-chicken-rice/ |archive-date=3 December 2018 |access-date=13 January 2019 |publisher=VisitSingapore.com}}</ref><ref name=":0">{{Cite web |date=21 January 2019 |title=Dipping sauce and a little controversy: who knew chicken rice had such 'wow' factor |url=https://www.sbs.com.au/food/article/2019/01/21/dipping-sauce-and-little-controversy-who-knew-chicken-rice-had-such-wow-factor |access-date=2020-11-14 |website=[[SBS (Australian TV channel)|SBS]] |language=en}}</ref><ref name=":1">{{Cite web |last=Benton |first=G. A. |title=10 Best Restaurants of 2019: #4 Service Bar |url=https://www.columbusmonthly.com/foodanddining/20191031/10-best-restaurants-of-2019-4-service-bar |url-status=dead |archive-url=https://web.archive.org/web/20210925100235/https://www.columbusmonthly.com/foodanddining/20191031/10-best-restaurants-of-2019-4-service-bar |archive-date=25 September 2021 |access-date=2020-11-14 |website=[[Columbus Monthly]] |language=en}}</ref><ref name=":2">{{cite web |date=January 24, 2017 |title=A Brief History of Hainanese Chicken Rice, Singapore's National Dish |url=https://theculturetrip.com/asia/singapore/articles/a-brief-history-of-hainanese-chicken-rice-singapores-national-dish/ |access-date=July 15, 2020 |publisher=The Culture Trip}}</ref><ref name="kugiyaCROSS18mar2010" /> The Hainanese in China traditionally used a specific breed, the Wenchang chicken, to make the dish.<ref name="SCMP"/> They would usually cook rice with the leftover chicken stock to create a dish known as "Wenchang chicken rice".<ref name=":4">{{Cite web |title=海南文昌鸡饭,一起海南网 |url=http://www.17uhn.com/info/info_show_980.html |access-date=2022-04-15 |website=www.17uhn.com}}</ref> Wenchang chicken rice remained a dish for special occasions in Hainanese homes in Singapore until the 1940s.<ref name=":5">{{Cite web |title=Hainanese Chicken Rice |url=https://www.sg101.gov.sg//resources/connexionsg/chickenrice |url-status=dead |archive-url=https://web.archive.org/web/20230111113859/https://www.sg101.gov.sg//resources/connexionsg/chickenrice |archive-date=2023-01-11 |access-date=2023-01-11 |website=www.sg101.gov.sg |language=en}}</ref> |
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There is a shared culture of seasoned rice dishes across [[Hainan]] and the [[Leizhou Peninsula|Leizhou peninsula]]. Wenchang chicken rice is closely related to another chicken rice dish known as Anpu chicken rice from [[Zhanjiang]] in western [[Guangdong|Guangdong province]], and Anpu chicken rice is speculated to be the predecessor to Wenchang chicken rice.<ref>{{Cite web |title=安铺鸡饭 广东省人民政府门户网站 |url=https://www.gd.gov.cn/zjgd/lnms/zjms/content/post_111605.html |access-date=2024-02-08 |website=www.gd.gov.cn}}</ref><ref>{{Cite web |title=安铺鸡饭_饮食文化_听遍湛江—湛江特色音频资源库 |url=http://zhanjiang.ibeimen.com/album/detail/198.html |access-date=2024-02-08 |website=zhanjiang.ibeimen.com}}</ref><ref>{{Cite web |title=廉江安铺特色美食 之"安铺鸡饭"吸引四方客!_廉江市 |url=https://www.sohu.com/a/www.sohu.com/a/250188181_662838 |access-date=2024-02-08 |website=www.sohu.com}}</ref> The city of Zhanjiang is also known for its [[Piper sarmentosum|wild betel]] rice (蛤蒌饭)<ref>{{Cite web |title=蛤蔞飯:飲食文化,食品做法,原料特徵,功效作用,_中文百科全書 |url=https://www.newton.com.tw/wiki/%E8%9B%A4%E8%94%9E%E9%A3%AF |access-date=2024-02-08 |website=www.newton.com.tw}}</ref> and duck rice (鸭仔饭).<ref>{{Cite web |title=鸭仔饭 广东省人民政府门户网站 |url=https://www.gd.gov.cn/zjgd/lnms/zjms/content/post_111601.html |access-date=2024-02-08 |website=www.gd.gov.cn}}</ref> |
There is a shared culture of seasoned rice dishes across [[Hainan]] and the [[Leizhou Peninsula|Leizhou peninsula]]. Wenchang chicken rice is closely related to another chicken rice dish known as Anpu chicken rice from [[Zhanjiang]] in western [[Guangdong|Guangdong province]], and Anpu chicken rice is speculated to be the predecessor to Wenchang chicken rice.<ref>{{Cite web |title=安铺鸡饭 广东省人民政府门户网站 |url=https://www.gd.gov.cn/zjgd/lnms/zjms/content/post_111605.html |access-date=2024-02-08 |website=www.gd.gov.cn}}</ref><ref>{{Cite web |title=安铺鸡饭_饮食文化_听遍湛江—湛江特色音频资源库 |url=http://zhanjiang.ibeimen.com/album/detail/198.html |access-date=2024-02-08 |website=zhanjiang.ibeimen.com}}</ref><ref>{{Cite web |title=廉江安铺特色美食 之"安铺鸡饭"吸引四方客!_廉江市 |url=https://www.sohu.com/a/www.sohu.com/a/250188181_662838 |access-date=2024-02-08 |website=www.sohu.com}}</ref> The city of Zhanjiang is also known for its [[Piper sarmentosum|wild betel]] rice (蛤蒌饭)<ref>{{Cite web |title=蛤蔞飯:飲食文化,食品做法,原料特徵,功效作用,_中文百科全書 |url=https://www.newton.com.tw/wiki/%E8%9B%A4%E8%94%9E%E9%A3%AF |access-date=2024-02-08 |website=www.newton.com.tw}}</ref> and duck rice (鸭仔饭).<ref>{{Cite web |title=鸭仔饭 广东省人民政府门户网站 |url=https://www.gd.gov.cn/zjgd/lnms/zjms/content/post_111601.html |access-date=2024-02-08 |website=www.gd.gov.cn}}</ref> |
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Almost every country in Asia with a history of immigration from China has a version of Hainanese chicken rice.<ref name="changeFREE29mar2017">{{cite web |last1=O'Change |first1=Hanji |title=The Way Rice Should Be: Hainanese Chicken Rice |url=https://freepressonline.com/Content/Columnists/The-Way-Rice-Should-Be/Article/The-Way-Rice-Should-Be-Hainanese-Chicken-Rice/50/747/51274 |publisher=Free Press |access-date=13 January 2019 |archive-url=https://web.archive.org/web/20190113233707/https://freepressonline.com/Content/Columnists/The-Way-Rice-Should-Be/Article/The-Way-Rice-Should-Be-Hainanese-Chicken-Rice/50/747/51274 |archive-date=13 January 2019 |url-status=live }}</ref> The [[San Francisco Chronicle]] says, "the dish maps 150 years’ immigration from China's Hainan Island...to Singapore and Malaysia, where the dish is often known as Hainan chicken rice; to Vietnam, where it is called "Hai Nam chicken"; and to Thailand, where it has been renamed "khao man gai" ("chicken fat rice")."<ref name=":0" /><ref name="kauffmanSFC3feb2016" /> |
Almost every country in Asia with a history of immigration from China has a version of Hainanese chicken rice.<ref name="changeFREE29mar2017">{{cite web |last1=O'Change |first1=Hanji |title=The Way Rice Should Be: Hainanese Chicken Rice |url=https://freepressonline.com/Content/Columnists/The-Way-Rice-Should-Be/Article/The-Way-Rice-Should-Be-Hainanese-Chicken-Rice/50/747/51274 |publisher=Free Press |access-date=13 January 2019 |archive-url=https://web.archive.org/web/20190113233707/https://freepressonline.com/Content/Columnists/The-Way-Rice-Should-Be/Article/The-Way-Rice-Should-Be-Hainanese-Chicken-Rice/50/747/51274 |archive-date=13 January 2019 |url-status=live }}</ref> The [[San Francisco Chronicle]] says, "the dish maps 150 years’ immigration from China's Hainan Island...to Singapore and Malaysia, where the dish is often known as Hainan chicken rice; to Vietnam, where it is called "Hai Nam chicken"; and to Thailand, where it has been renamed "khao man gai" ("chicken fat rice")."<ref name=":0" /><ref name="kauffmanSFC3feb2016" /> |
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===In Malaysia=== |
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In the 1920s, Liang Juqing start learning to cook Hainanese chicken rice in Malacca from Malaysia's Chinese immigrants from Hainan Island.<ref name=":3">{{cite web |date=2009-10-01 |title=坚持传统的海南鸡饭 |url=https://www.sinchew.com.my/content/content_1160708.html |url-status=live |archive-url=https://web.archive.org/web/20210207180506/https://www.sinchew.com.my/content/content_1160708.html |archive-date=2021-02-07 |access-date=2020-05-26 |publisher=星洲網}}</ref> He then moved to [[Klang (city)|Klang]] in the 1930s and started selling Hainanese chicken rice there.<ref name=":3" /> The Hainanese chicken rice restaurant, Nam Heong, located on Sultan Street in Kuala Lumpur, started its business in 1938.<ref name=":3" /> |
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A Hong Kong auther, Chan Mong Yan, mentioned in his book “Shi Jing” (ISBN: 9789620758348)which published in 1951 that,he had eaten Hainanese chicken rice in 1935, in Malaya and Guangzhou Bay (now renamed Zhanjiang City),indicating that Singapore unlikely the origin of Hainanese chicken rice.<ref>{{cite web |date=2000-01-01 |title=经典 "正宗"与"正名"|url=https://www.foodcritic.my/index.php/2021/06/28/falyuzhuisuhainanjifanzhengzongyuzhengming/ |access-date=2024-03-03 |publisher=foodcritic}}</ref><ref name="Malacca Hainanese">{{cite journal|last=Eileen|first=Laxman|year=2014|title=Language Maintenance and Cultural Viability in the Hainanese Community: A Case Study of the Melaka Hainanese |
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|journal= Athens Journal of Humanities and Arts|publisher=ResearchGate|location=Malaysia|page=1|url=https://www.researchgate.net/publication/329097960|access-date=8 July 2014|archive-date=1 March 2024|archive-url=https://www.researchgate.net/publication/329097960}}</ref> |
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===In China=== |
===In China=== |
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===In Singapore=== |
===In Singapore=== |
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In Singapore, the dish was born out of frugality, created by servant-class immigrants trying to utilise limited sources to its maximum. An old hen which had passed its eggs laying years would be slaughtered to be cooked into broth and rice to extract the chicken flavour.<ref name="farleyBBC6nov2015">{{cite web |last1=Farley |first1=David |title=The Dish Worth the 15-Hour Flight |url=http://www.bbc.com/travel/story/20151105-the-singapore-dish-worth-a-15-hour-flight |url-status=live |archive-url=https://web.archive.org/web/20190114051214/http://www.bbc.com/travel/story/20151105-the-singapore-dish-worth-a-15-hour-flight |archive-date=14 January 2019 |access-date=13 January 2019 |publisher=BBC}}</ref> |
In Singapore, the dish was born out of frugality, created by servant-class immigrants trying to utilise limited sources to its maximum. An old hen which had passed its eggs laying years would be slaughtered to be cooked into broth and rice to extract the chicken flavour.<ref name="farleyBBC6nov2015">{{cite web |last1=Farley |first1=David |title=The Dish Worth the 15-Hour Flight |url=http://www.bbc.com/travel/story/20151105-the-singapore-dish-worth-a-15-hour-flight |url-status=live |archive-url=https://web.archive.org/web/20190114051214/http://www.bbc.com/travel/story/20151105-the-singapore-dish-worth-a-15-hour-flight |archive-date=14 January 2019 |access-date=13 January 2019 |publisher=BBC}}</ref> |
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⚫ | The first chicken rice restaurants opened in Singapore during [[Japanese occupation of Singapore|Japanese occupation]] in World War II, when the British were forced out and their Hainanese servants lost their source of income. One of the first was Yet Con, which opened in the early 1940s.<ref name="farleyBBC6nov2015" /> There were also sources stating that Wang Yiyuan, a street hawker first started selling "chicken rice balls wrapped in banana leaves " in Singapore during the 1920s.<ref name="tanCHANNEL11nov2017">{{cite web |last1=Tan |first1=Annette |title=5 places for good chicken rice |url=https://www.channelnewsasia.com/news/lifestyle/5-places-for-good-chicken-rice-9365100 |publisher=Channel NewsAsia |access-date=13 January 2019 |archive-url=https://web.archive.org/web/20181107145417/https://www.channelnewsasia.com/news/lifestyle/5-places-for-good-chicken-rice-9365100 |archive-date=7 November 2018 |url-status=live }}</ref><ref name="Wang Yiyuan">{{cite web|url=https://makansutra.com/food-museum-and-gallery-whos-the-first-chicken-rice-hawker-in-singapore/|title=Food Museum and Gallery: Who's the first Chicken Rice hawker in Singapore?|publisher=Makansutra|date=October 14, 2014|accessdate=September 26, 2021|quote=The food gallery offered an overview of ten dishes common and special to Singapore...the first person to bring chicken rice to Singapore. His name was Wang Yiyuan, and he started off selling chicken rice balls wrapped in banana leaves as an itinerant hawker in the 1920s, according to the gallery ([[National Museum of Singapore]], 2014).}}</ref><ref name=":3">{{cite web |date=2009-10-01 |title=坚持传统的海南鸡饭 |url=https://www.sinchew.com.my/content/content_1160708.html |url-status=live |archive-url=https://web.archive.org/web/20210207180506/https://www.sinchew.com.my/content/content_1160708.html |archive-date=2021-02-07 |access-date=2020-05-26 |publisher=星洲網}}</ref> The dish was popularised in Singapore in the 1950s by Moh Lee Twee, whose Swee Kee Chicken Rice Restaurant operated from 1947 to 1997.<ref>Wang Zhenchun (王振春). Hua Shuo Hainan Ren (话说海南人): Mo Lu Rui Created The Mini Hainanese Chicken Rice Empire (莫履瑞创下海南鸡饭小王国). The Youth Book Co. Singapore. 2008. {{ISBN|978-981-08-1095-5}}. pp 82</ref> Hong Kong food critic [[Chua Lam]] credits Moh with the creation of the dish.<ref name="SCMP"/> |
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The first shop selling Hainanese chicken rice in Singapore was setup by Wang Yiyuan. Wang started selling Hainanese chicken rice in 1936 as a hawker but after saving enough money, he set up his shop selling it.<ref name=":3" /> |
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Wang Yiyuan, on the other hand, had been learning the craft of making chicken rice with his fellow countrymen in Malacca since the 1920s and moved to Klang, Selangor, in the 1930s to sell his product. |
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⚫ | The first chicken rice restaurants opened in Singapore during [[Japanese occupation of Singapore|Japanese occupation]] in World War II, when the British were forced out and their Hainanese servants lost their source of income. One of the first was Yet Con, which opened in the early 1940s.<ref name="farleyBBC6nov2015" /> There were also sources stating that Wang Yiyuan, a street hawker first started selling "chicken rice balls wrapped in banana leaves " in Singapore during the 1920s.<ref name="tanCHANNEL11nov2017">{{cite web |last1=Tan |first1=Annette |title=5 places for good chicken rice |url=https://www.channelnewsasia.com/news/lifestyle/5-places-for-good-chicken-rice-9365100 |publisher=Channel NewsAsia |access-date=13 January 2019 |archive-url=https://web.archive.org/web/20181107145417/https://www.channelnewsasia.com/news/lifestyle/5-places-for-good-chicken-rice-9365100 |archive-date=7 November 2018 |url-status=live }}</ref><ref name="Wang Yiyuan">{{cite web|url=https://makansutra.com/food-museum-and-gallery-whos-the-first-chicken-rice-hawker-in-singapore/|title=Food Museum and Gallery: Who's the first Chicken Rice hawker in Singapore?|publisher=Makansutra|date=October 14, 2014|accessdate=September 26, 2021|quote=The food gallery offered an overview of ten dishes common and special to Singapore...the first person to bring chicken rice to Singapore. His name was Wang Yiyuan, and he started off selling chicken rice balls wrapped in banana leaves as an itinerant hawker in the 1920s, according to the gallery ([[National Museum of Singapore]], 2014).}}</ref> The dish was popularised in Singapore in the 1950s by Moh Lee Twee, whose Swee Kee Chicken Rice Restaurant operated from 1947 to 1997.<ref>Wang Zhenchun (王振春). Hua Shuo Hainan Ren (话说海南人): Mo Lu Rui Created The Mini Hainanese Chicken Rice Empire (莫履瑞创下海南鸡饭小王国). The Youth Book Co. Singapore. 2008. {{ISBN|978-981-08-1095-5}}. pp 82</ref> Hong Kong food critic [[Chua Lam]] credits Moh with the creation of the dish.<ref name="SCMP"/> |
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Hainanese chicken rice is considered one of Singapore's [[national dish]]es.<ref name="kauffmanSFC3feb2016" /><ref name="chickenriceVISITSING" /><ref name="kugiyaCROSS18mar2010" /> It is eaten "everywhere, every day" in Singapore<ref name="kugiyaCROSS18mar2010" /> and is a "ubiquitous sight in hawker centres across the country".<ref name="chickenriceVISITSING" /> The chicken is typically served with seasoned rice, with chilli sauce and usually with cucumber garnishes.<ref>{{cite web|title=Hainanese Chicken Rice in Singapore|url=https://www.visitsingapore.com/dining-drinks-singapore/local-dishes/hainanese-chicken-rice/|access-date=July 15, 2020|publisher=Visit Singapore Official Site}}</ref> While most commonly associated with Singaporean cuisine, the dish is also seen throughout Southeast Asia and in parts of the United States,<ref name="bittmanNYT12sept2008">{{cite news |last1=Bittman |first1=Mark |title=From a Chinese Island, a Chicken for Every Pot |url=https://www.nytimes.com/2008/09/17/dining/17mini.html |work=The New York Times |date=12 September 2008 |accessdate=13 January 2019 |archive-url=https://web.archive.org/web/20190113232408/https://www.nytimes.com/2008/09/17/dining/17mini.html |archive-date=13 January 2019 |url-status=live }}</ref><ref name="kugiyaCROSS18mar2010">{{cite web |last1=Kugiya |first1=Hugo |title=Singapore's national dish: Hainan chicken rice |url=http://crosscut.com/2010/03/18/food/19683/Singapore-s-national-dish%3A-Hainan-chicken-rice/ |archive-url=https://web.archive.org/web/20110831041040/http://crosscut.com/2010/03/18/food/19683/Singapore-s-national-dish%3A-Hainan-chicken-rice/ |url-status=dead |archive-date=31 August 2011 |publisher=Crosscut |accessdate=13 January 2019}}</ref> where the dish is named "Singapore chicken rice" in some places.<ref>{{Cite book|url=https://books.google.com/books?id=DgJ--edNl7AC|title=Singapore Food|last=Hutton |first=Wendy|date=2007|publisher=Marshall Cavendish Cuisine|isbn=978-9812613219|pages=128|language=en}}</ref> The dish is widely popular in Singapore and can be found in hawker centres, restaurants and hotels.<ref name="chickenriceVISITSING" /> |
Hainanese chicken rice is considered one of Singapore's [[national dish]]es.<ref name="kauffmanSFC3feb2016" /><ref name="chickenriceVISITSING" /><ref name="kugiyaCROSS18mar2010" /> It is eaten "everywhere, every day" in Singapore<ref name="kugiyaCROSS18mar2010" /> and is a "ubiquitous sight in hawker centres across the country".<ref name="chickenriceVISITSING" /> The chicken is typically served with seasoned rice, with chilli sauce and usually with cucumber garnishes.<ref>{{cite web|title=Hainanese Chicken Rice in Singapore|url=https://www.visitsingapore.com/dining-drinks-singapore/local-dishes/hainanese-chicken-rice/|access-date=July 15, 2020|publisher=Visit Singapore Official Site}}</ref> While most commonly associated with Singaporean cuisine, the dish is also seen throughout Southeast Asia and in parts of the United States,<ref name="bittmanNYT12sept2008">{{cite news |last1=Bittman |first1=Mark |title=From a Chinese Island, a Chicken for Every Pot |url=https://www.nytimes.com/2008/09/17/dining/17mini.html |work=The New York Times |date=12 September 2008 |accessdate=13 January 2019 |archive-url=https://web.archive.org/web/20190113232408/https://www.nytimes.com/2008/09/17/dining/17mini.html |archive-date=13 January 2019 |url-status=live }}</ref><ref name="kugiyaCROSS18mar2010">{{cite web |last1=Kugiya |first1=Hugo |title=Singapore's national dish: Hainan chicken rice |url=http://crosscut.com/2010/03/18/food/19683/Singapore-s-national-dish%3A-Hainan-chicken-rice/ |archive-url=https://web.archive.org/web/20110831041040/http://crosscut.com/2010/03/18/food/19683/Singapore-s-national-dish%3A-Hainan-chicken-rice/ |url-status=dead |archive-date=31 August 2011 |publisher=Crosscut |accessdate=13 January 2019}}</ref> where the dish is named "Singapore chicken rice" in some places.<ref>{{Cite book|url=https://books.google.com/books?id=DgJ--edNl7AC|title=Singapore Food|last=Hutton |first=Wendy|date=2007|publisher=Marshall Cavendish Cuisine|isbn=978-9812613219|pages=128|language=en}}</ref> The dish is widely popular in Singapore and can be found in hawker centres, restaurants and hotels.<ref name="chickenriceVISITSING" /> |
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Hainanese chicken rice is a common [[Thai cuisine|dish in Thailand]] where it is called ''khao man kai'' ({{lang-th|ข้าวมันไก่}}, {{IPA-th|kʰâːw mān kàj|pron}}), literally meaning "chicken oily rice". The chickens used in Thailand for this dish are usually free range chickens of local breeds, resulting in a leaner and tastier texture; however, meat from chickens of [[Poultry farming#Intensive chicken farming|large scale poultry farms]] is increasingly being used.<ref>{{cite web|url=https://review.thaiware.com/1726.html|title=ข้าวมันไก่ แต่ละแบบ แตกต่างกันอย่างไร|trans-title=What's the difference between each chicken rice|language=thai|work=THAIWARE|author=moonlightkz|date=2019-12-20|accessdate=2022-04-08}}</ref> ''Khao man kai'' is served with a garnish of cucumbers and occasionally chicken [[blood tofu]] and fresh [[coriander]], along with a bowl of ''nam sup'', a clear chicken broth which often contains sliced [[daikon]]. The accompanying sauce is most often made with [[tauchu]] (also known as [[yellow soybean paste]]), thick soy sauce, chilli, ginger, garlic and vinegar.<ref>{{cite web | url=http://www.shesimmers.com/2009/06/how-to-make-khao-man-gai.html | title=How to Make Khao Man Gai ข้าวมันไก่: Thai Version of Hainanese Chicken and Rice | publisher=She Simmers: Thai Home Cooking | date=9 June 2009 | access-date=26 September 2014 | archive-url=https://web.archive.org/web/20120717043614/http://www.shesimmers.com/2009/06/how-to-make-khao-man-gai.html | archive-date=17 July 2012 | url-status=live }}</ref> |
Hainanese chicken rice is a common [[Thai cuisine|dish in Thailand]] where it is called ''khao man kai'' ({{lang-th|ข้าวมันไก่}}, {{IPA-th|kʰâːw mān kàj|pron}}), literally meaning "chicken oily rice". The chickens used in Thailand for this dish are usually free range chickens of local breeds, resulting in a leaner and tastier texture; however, meat from chickens of [[Poultry farming#Intensive chicken farming|large scale poultry farms]] is increasingly being used.<ref>{{cite web|url=https://review.thaiware.com/1726.html|title=ข้าวมันไก่ แต่ละแบบ แตกต่างกันอย่างไร|trans-title=What's the difference between each chicken rice|language=thai|work=THAIWARE|author=moonlightkz|date=2019-12-20|accessdate=2022-04-08}}</ref> ''Khao man kai'' is served with a garnish of cucumbers and occasionally chicken [[blood tofu]] and fresh [[coriander]], along with a bowl of ''nam sup'', a clear chicken broth which often contains sliced [[daikon]]. The accompanying sauce is most often made with [[tauchu]] (also known as [[yellow soybean paste]]), thick soy sauce, chilli, ginger, garlic and vinegar.<ref>{{cite web | url=http://www.shesimmers.com/2009/06/how-to-make-khao-man-gai.html | title=How to Make Khao Man Gai ข้าวมันไก่: Thai Version of Hainanese Chicken and Rice | publisher=She Simmers: Thai Home Cooking | date=9 June 2009 | access-date=26 September 2014 | archive-url=https://web.archive.org/web/20120717043614/http://www.shesimmers.com/2009/06/how-to-make-khao-man-gai.html | archive-date=17 July 2012 | url-status=live }}</ref> |
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One famous Bangkok neighbourhood for ''Khao man kai'' is [[Pratunam]] in [[Ratchathewi]] district, located near to [[Platinum Fashion Mall]], [[CentralWorld]] and [[Ratchaprasong Intersection]].<ref>{{Cite web |title=Kaiton, Pratunam – Cheap, Good, Possibly the Best Khao Mun Kai in Bangkok |url=https://sparklette.net/travel/thailand/kaiton-pratunam-bangkok/ |access-date=2023-11-01 |website=Sparklette}}</ref> A restaurant in [[Pratunam]] received [[Bib Gourmand]] awards from the 2018 Michelin Guide.<ref>{{cite web|url=https://guide.michelin.com/th/en/bangkok/go-ang-kaomunkai-pratunam-pratunam/restaurant|title=Go-Ang Kaomunkai Pratunam (Pratunam)|work=[[Michelin Guide]]|access-date=20 March 2018|archive-url=https://web.archive.org/web/20180320170643/https://guide.michelin.com/th/en/bangkok/go-ang-kaomunkai-pratunam-pratunam/restaurant|archive-date=20 March 2018|url-status=live}}</ref> ''Khao man kai'' is also well known in other areas, including [[ |
One famous Bangkok neighbourhood for ''Khao man kai'' is [[Pratunam]] in [[Ratchathewi]] district, located near to [[Platinum Fashion Mall]], [[CentralWorld]] and [[Ratchaprasong Intersection]].<ref>{{Cite web |title=Kaiton, Pratunam – Cheap, Good, Possibly the Best Khao Mun Kai in Bangkok |url=https://sparklette.net/travel/thailand/kaiton-pratunam-bangkok/ |access-date=2023-11-01 |website=Sparklette|date=30 November 2009 }}</ref> A restaurant in [[Pratunam]] received [[Bib Gourmand]] awards from the 2018 Michelin Guide.<ref>{{cite web|url=https://guide.michelin.com/th/en/bangkok/go-ang-kaomunkai-pratunam-pratunam/restaurant|title=Go-Ang Kaomunkai Pratunam (Pratunam)|work=[[Michelin Guide]]|access-date=20 March 2018|archive-url=https://web.archive.org/web/20180320170643/https://guide.michelin.com/th/en/bangkok/go-ang-kaomunkai-pratunam-pratunam/restaurant|archive-date=20 March 2018|url-status=live}}</ref> ''Khao man kai'' is also well known in other areas, including [[Pracha Chuen]],<ref>{{cite web|work=[[Bangkok Bank]]|language=th|url=https://www.bangkokbanksme.com/article/20792|title=ยอดขายหลักล้าน『เจริญชัยไก่ตอน』ข้าวมันไก่ 24 ชม.|date=27 January 2018|access-date=22 March 2018|archive-url=https://web.archive.org/web/20181107172224/https://www.bangkokbanksme.com/article/20792|archive-date=7 November 2018|url-status=dead}}</ref> [[Yaowarat]]<ref>{{cite web|work=[[Manager Daily]]|date=30 January 2011|title="ไท้เฮง" ตำรับไหหลำ อร่อยอย่างเหลาที่เยาวราช|url=http://www.manager.co.th/Food/ViewNews.aspx?NewsID=9540000012817|language=th|access-date=23 March 2018|archive-url=https://web.archive.org/web/20180323154956/http://www.manager.co.th/Food/ViewNews.aspx?NewsID=9540000012817|archive-date=23 March 2018|url-status=live}}</ref> and [[Phasi Charoen]] near [[Bang Wa BTS station]] and [[Phyathai 3 Hospital]]<ref>{{cite web|url=http://m.matichon.co.th/readnews.php?newsid=1414284576|author=ปิ่นโตเถาเล็ก|language=th|date=26 October 2014|title=ข้าวมันไก่บางไผ่ทอง ไก่ตอนนุ่มหนึบหนังบาง ตับนุ่มเนียนที่สุด|work=Matichon|access-date=22 March 2018|archive-url=https://web.archive.org/web/20180323031045/http://m.matichon.co.th/readnews.php?newsid=1414284576|archive-date=23 March 2018|url-status=dead}}</ref> including various places are [[Thanon Tok]] near [[Rama III Bridge]],<ref>{{cite news|title=Check in ถิ่นสยาม ถนนตก ทำไมจึงชื่อถนนตก แล้วถนนตกนี้จะไปตกที่ไหน|url=http://www.matichon.co.th/news_detail.php?newsid=1436157626|work=Matichon|language=th|date=6 July 2015|access-date=7 November 2018|archive-url=https://web.archive.org/web/20170202014014/http://www.matichon.co.th/news_detail.php?newsid=1436157626|archive-date=2 February 2017|url-status=dead}}</ref> [[Thong Lor]] on [[Sukhumvit Road]], [[Wat Suthiwararam School]], [[Yan Nawa]], [[Bang Kapi]], [[Wat Saket]] and [[Saphan Kwai]] neighbourhoods.<ref>{{cite web|url=https://minimore.com/b/greedy/2|work=minimore|language=th|title=01: พันธนาการแห่งข้าวมันไก่|date=24 July 2015|access-date=23 March 2018|archive-url=https://web.archive.org/web/20180323154712/https://minimore.com/b/greedy/2|archive-date=23 March 2018|url-status=live}}</ref><ref>{{cite web|url=http://topicstock.pantip.com/food/topicstock/2011/05/D10587173/D10587173.html|author=สริตา|work=[[Pantip.com]]|language=th|title=###(CR)ข้าวมันไก่เจ๊ยี ตรงข้ามวัดสระเกศ###|date=22 May 2011|access-date=7 April 2018|archive-url=https://web.archive.org/web/20180408010147/http://topicstock.pantip.com/food/topicstock/2011/05/D10587173/D10587173.html|archive-date=8 April 2018|url-status=live}}</ref> |
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===Vietnam=== |
===Vietnam=== |
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The dish is known as ''Cơm Gà Hải Nam'' in Vietnamese, and |
The dish is known as ''Cơm Gà Hải Nam'' in Vietnamese, and is common in South Vietnam. |
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===Cambodia=== |
===Cambodia=== |
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Hainanese chicken rice at a Singaporean food court
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Alternative names | Hainan chicken, Chicken rice, Hainan Chicken Rice, Nasi Ayam, Khao man gai, Khao man kai |
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Region or state | Regions of Southeast Asia with Chinese populations[1][2][3] |
Associated cuisine | Singapore, Thailand, Indonesia, Malaysia, Vietnam, Cambodia |
Main ingredients | Chicken, chicken stock, chicken fat, rice |
Food energy | 670 kcal (2805 kJ) |
Hainanese chicken rice | |||||||||||||||||||
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Traditional Chinese | 海南雞飯 | ||||||||||||||||||
Simplified Chinese | 海南鸡饭 | ||||||||||||||||||
Literal meaning | Hainan chicken rice | ||||||||||||||||||
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Hainanese chicken rice is a dish of poached chicken and seasoned rice, served with chilli sauce and usually with cucumber garnishes.[4] It was created by immigrants from Hainaninsouthern China and adapted from the Hainanese dishesofWenchang chicken and Wenchang chicken rice.[5][6]
It is widely considered one of the national dishesofSingapore,[7][8] and is most commonly associated with Singaporean cuisine,[9] being widely available in most food courts and hawker centres around the country.[8] Variants of the dish can also be seen throughout Southeast Asia, particularly in Malaysia, Thailand and Vietnam, where it remains a culinary staple.
Hainanese chicken rice is a dish adapted from early Chinese immigrants originally from Hainan province in southern China.[1] It is based on a well-known Hainanese dish called Wenchang chicken (文昌雞), which is one of four important Hainan dishes dating to the Qing dynasty.[10] The original dish was adapted by the Hainanese overseas Chinese population in the Nanyang area (present-day Southeast Asia).[11][12][13][14][15] The Hainanese in China traditionally used a specific breed, the Wenchang chicken, to make the dish.[1] They would usually cook rice with the leftover chicken stock to create a dish known as "Wenchang chicken rice".[5] Wenchang chicken rice remained a dish for special occasions in Hainanese homes in Singapore until the 1940s.[6]
There is a shared culture of seasoned rice dishes across Hainan and the Leizhou peninsula. Wenchang chicken rice is closely related to another chicken rice dish known as Anpu chicken rice from Zhanjiang in western Guangdong province, and Anpu chicken rice is speculated to be the predecessor to Wenchang chicken rice.[16][17][18] The city of Zhanjiang is also known for its wild betel rice (蛤蒌饭)[19] and duck rice (鸭仔饭).[20]
Almost every country in Asia with a history of immigration from China has a version of Hainanese chicken rice.[10] The San Francisco Chronicle says, "the dish maps 150 years’ immigration from China's Hainan Island...to Singapore and Malaysia, where the dish is often known as Hainan chicken rice; to Vietnam, where it is called "Hai Nam chicken"; and to Thailand, where it has been renamed "khao man gai" ("chicken fat rice")."[12][21]
When it comes to the history of Wenchang chicken, according to the records of Lin Zhemin from the Livestock and Veterinary Research Institute of Hainan Province, it has long been a delicacy used by local officials and people to entertain guests. According to the Hainan Chamber of Commerce, it is said that during the Ming Dynasty, a Wenchang native served in the imperial court and brought Wenchang chicken back to his hometown to entertain members of the royal family during the Lunar New Year. As they tasted it, the royals praised, "This chicken hails from the land of culture, where talents gather and the culture flourishes. The chicken is also delicious and fragrant, truly deserving the name Wenchang chicken!" Thus, the legend of Wenchang chicken's name originated.
Additionally, during the reign of the Guangxu Emperor of the Qing Dynasty, there were several large banyan trees in Tianci Village, Tan'niu Town, Wenchang County, which bore seeds all year round. The chickens pecked at these seeds and became plump and delicious, contributing to the reputation of Wenchang chicken's deliciousness. The earliest mention can be found in the Qing Dynasty book "Lingnan Miscellaneous Poems," which states: "There is a kind of hen in Wenchang County that tastes as good as a rooster."
Based on historical records and inference, Wenchang chicken was introduced to Hainan Island, specifically Wenchang County, around the early 1600s during the Ming Dynasty, along with mainland immigrants, and was cultivated in this unique natural environment. By the Ming and Qing dynasties, there was already a tradition of raising Wenchang chickens in rural areas of Wenchang. It was mainly used as a delicacy for festivals, entertaining guests, and giving gifts. After the liberation of China in 1949, it was still difficult to buy or eat Wenchang chicken in the market or restaurants.
According to a 2006 study in "Meat Research," Wenchang chicken is a high-quality chicken breed in Hainan with a history of over 400 years and is one of the four famous dishes of Hainan. In the 1980s, due to the impact of foreign chicken breeds, Wenchang chicken was once on the brink of extinction. [22]
In Singapore, the dish was born out of frugality, created by servant-class immigrants trying to utilise limited sources to its maximum. An old hen which had passed its eggs laying years would be slaughtered to be cooked into broth and rice to extract the chicken flavour.[23]
The first chicken rice restaurants opened in Singapore during Japanese occupation in World War II, when the British were forced out and their Hainanese servants lost their source of income. One of the first was Yet Con, which opened in the early 1940s.[23] There were also sources stating that Wang Yiyuan, a street hawker first started selling "chicken rice balls wrapped in banana leaves " in Singapore during the 1920s.[24][2][25] The dish was popularised in Singapore in the 1950s by Moh Lee Twee, whose Swee Kee Chicken Rice Restaurant operated from 1947 to 1997.[26] Hong Kong food critic Chua Lam credits Moh with the creation of the dish.[1]
Hainanese chicken rice is considered one of Singapore's national dishes.[21][11][15] It is eaten "everywhere, every day" in Singapore[15] and is a "ubiquitous sight in hawker centres across the country".[11] The chicken is typically served with seasoned rice, with chilli sauce and usually with cucumber garnishes.[27] While most commonly associated with Singaporean cuisine, the dish is also seen throughout Southeast Asia and in parts of the United States,[28][15] where the dish is named "Singapore chicken rice" in some places.[29] The dish is widely popular in Singapore and can be found in hawker centres, restaurants and hotels.[11]
In August 2021, Singapore's McDonald's launched a Hainanese Chicken burger which is significantly derived from the dish, in part of the country's celebration for National Day which falls on 9 August.[30]
In a debate that stretches back decades to 1965, when the two countries split, Malaysia and Singapore have both laid claim to inventing the dish.[31][32]
In 2009, Malaysian Tourism Minister Ng Yen Yen said that Hainanese chicken rice was "uniquely Malaysian" and had been "hijacked" by other countries.[33][34][35] Ng later clarified that she was misquoted on her intention to patent the foods, and that a study on the origins of the foods would be conducted "and an apology conveyed if it was wrongly claimed."[36]
In 2018, then Malaysian Finance Minister Lim Guan Eng joked that Singapore claimed "chicken rice is theirs (and) if we’re not careful, ‘char koay teow‘ will become theirs" one day.[31][32]
The debate has been described as an example of gastronationalism.[37]
Catherine Ling of CNN called Hainanese chicken rice one of the "40 Singapore foods we can't live without".[38] It was listed as one of the "World's 50 best foods" by CNN in 2018.[39] David Farley of the BBC called it "the dish worth the 15-hour flight" and said it was "deceptively simple – which is good, because on paper it sounds awfully boring."[23] Saveur called it "one of the most beloved culinary exports of Southeast Asia."[40]
In Malaysia, nasi ayam (literally "chicken rice" in Bahasa Melayu) is "a culinary staple"[41] and a popular street food, particularly in Ipoh, a center of Hainanese immigration.[42]
The general term nasi ayam can refer to multiple variations including roasted and fried chicken, can be served with a variety of sauces including barbecue, and can be accompanied by a variety of side dishes including steamed rice rather than seasoned 'oily' rice, soup, or chicken offal.[43]
InMalacca and Muar, the rice is served in balls rather than in bowls; this dish is commonly known as Chicken rice balls. Steamed rice is shaped into golf ball-sized orbs and served alongside the chopped chicken.[43][44]
The chicken is prepared in accordance with traditional Hainanese methods, which involve poaching the entire chicken at sub-boiling temperatures to both cook the bird and produce the stock. The bird is dipped in ice after cooking to produce a jelly-like skin finishing and hung to dry.[23]
The stock is skimmed of fat and some of the fat and liquid, along with ginger, garlic, and pandan leaves, are used in the cooking of the rice, producing an oily, flavourful rice sometimes known as "oily rice".[23] In Singapore "the most important part of chicken rice is not the chicken, but the rice."[23]
The dish is served with a dipping sauce of freshly minced red chilli and garlic, usually accompanied with dark soy sauce and freshly ground ginger. Fresh cucumber boiled in the chicken broth and light soy sauce with a dash of sesame oil is served with the chicken, which is usually served at room temperature.[21][23] Some stalls may also serve nonya achar as an additional side.[24]
Hainanese chicken rice is a common dish in Thailand where it is called khao man kai (Thai: ข้าวมันไก่, pronounced [kʰâːw mān kàj]), literally meaning "chicken oily rice". The chickens used in Thailand for this dish are usually free range chickens of local breeds, resulting in a leaner and tastier texture; however, meat from chickens of large scale poultry farms is increasingly being used.[45] Khao man kai is served with a garnish of cucumbers and occasionally chicken blood tofu and fresh coriander, along with a bowl of nam sup, a clear chicken broth which often contains sliced daikon. The accompanying sauce is most often made with tauchu (also known as yellow soybean paste), thick soy sauce, chilli, ginger, garlic and vinegar.[46]
One famous Bangkok neighbourhood for Khao man kaiisPratunaminRatchathewi district, located near to Platinum Fashion Mall, CentralWorld and Ratchaprasong Intersection.[47] A restaurant in Pratunam received Bib Gourmand awards from the 2018 Michelin Guide.[48] Khao man kai is also well known in other areas, including Pracha Chuen,[49] Yaowarat[50] and Phasi Charoen near Bang Wa BTS station and Phyathai 3 Hospital[51] including various places are Thanon Tok near Rama III Bridge,[52] Thong LoronSukhumvit Road, Wat Suthiwararam School, Yan Nawa, Bang Kapi, Wat Saket and Saphan Kwai neighbourhoods.[53][54]
The dish is known as Cơm Gà Hải Nam in Vietnamese, and is common in South Vietnam.
InCambodia, the dish is known as bay moan (បាយមាន់) in Khmer,[55] which translates to "chicken rice". An assortment of pickled vegetables is served alongside as a street food. Its origins can be traced back to the 17th century, where it is believed to have been introduced by Hokkien and Hainanese immigrants.[56]
The food gallery offered an overview of ten dishes common and special to Singapore...the first person to bring chicken rice to Singapore. His name was Wang Yiyuan, and he started off selling chicken rice balls wrapped in banana leaves as an itinerant hawker in the 1920s, according to the gallery (National Museum of Singapore, 2014).
Most sources will state that the chicken rice dish known as Hainanese Chicken Rice popular in Southeast Asia these days was created by Singaporeans, with some estimates going back to the 1920s. This is said to be the time when a certain Mr Wang Yiyuan had brought the dish from China and sold chicken rice balls from his hawker stall.
Chicken rice is a ubiquitous dish found at almost all eateries in Singapore, from hawker stalls to high-end restaurants. It has been lauded as one of Singapore's "national dishes".
Regional twists were added as it spread across South Asia, from Vietnam to Singapore—where it's known as a national dish—to Malaysia to Thailand.
Dr Ng said a study on the origins of foods in the country would be conducted and an apology conveyed if it was wrongly claimed.
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