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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 ...
In the context of Wenchang chicken, it is the originator of the Malaysian dish Hainanese chicken rice, the national dish of the country and "one of the most beloved culinary exports of Southeast Asia". [5] [6] The dish came into fruition in the 1920s, by a Hainanese chef named Wang Yiyuan who was living in Singapore. [7]
Wenchang chicken: 文昌雞 文昌鸡 Wénchāng jī This dish, originating in Wenchang, is made from a certain type of free range chicken. The chicken is boiled and then cut into pieces. It is then eaten by dipping the pieces in a mixture of spices, including chopped ginger and salt. [3] The chicken skin is typically yellow, with an oily ...
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Claypot chicken rice, a clay pot dish popular in China, Malaysia, and Singapore; Hainanese chicken rice, a Singaporean dish created by Hainanese immigrants; KFC rice, a Japanese dish of rice steamed with fried chicken in a rice cooker; The Chicken Rice Shop, a Malaysian restaurant chain specializing in Hainanese chicken rice
The Hainanese were particularly successful in Thailand, there are 2 million Hainamese in Thailand. [6] as well as large number of tycoons trace Hainanese origin, and in Cambodia, where they controlled the hotel and restaurant trade. They also formed a substantial proportion of Chinese communities in Vietnam, Indonesia, Laos, Singapore and Malaysia.
Halal versions of kolo mee replace the pork components with beef (earning the moniker of mee sapi) or chicken, and lard with peanut or vegetable oil. Additional toppings may include mushrooms, chicken and crab meat. Kampua mee (Chinese: 乾盤面) is a similar dish from Sibu and Sitiawan of Fuzhou origin.
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