I first heard about simon tan’s chicken rice from chef go and I agree with both him and @J_L that this chicken rice is and deserving of its own thread.
the chicken, best eaten at room temp (please don’t repoach this and eat it piping hot), has a great slippery and smooth texture and bouncy skin. the rice was fragrant and oily. the three sauces were intensely flavorful and concentrated, the dark soy was especially viscous and thick. I loved the savory, sesame-y chicken sauce that you pour over the chicken before eating. everything from the packaging and execution had a great attention to detail.
Ohhhhhh this looks promising, especially the chili sauce!! I’m not familiar with Simon Tan, and his IG profile is pretty sparse; does his family hail from SG?
yes I believe so. his grandparents taught him how to make it and he traveled to singapore to learn and eat as many versions as he could before opening this pop-up.
Agree vehemently with everything positive that’s been said. One small add, which @J_L alluded to - don’t sleep on the white meat. Normally I would fight you for the dark meat portion, but our white meat was just as succulent.
HCR is supposed to be chilled after poaching; it isn’t intended to be served warm or hot, similar to the Sichuan standby 口水鸡 (“Saliva Chicken” or “Mouth Water Chicken”).
and deserving of its own thread.
