The menu had fancier options like Char Siew Chicken Rice (S$3.50) and Fatbulous Cutlet Chicken Rice (S$3.50). However, I remained committed to simplicity and opted for the Small Roast Chicken Rice ...

Place the whole chicken into the pressure cooker, and season well with salt and white pepper. Add in the ginger and scallions then pour the cold water on top. Seal the pressure cooker and bring it ...

Lower in the chicken, bring it back up to the boil. cover with a lid, turn down the heat to the very minimum and allow the chicken to poach very gently in the stock for 45 minutes.

Established in 1953, Loy Kee is an iconic brand in the Hainanese chicken rice landscape in Singapore. ... Choose either steamed chicken or the crispy skin roasted chicken.

A standard order at Ah Keat Chicken Rice, a stall where she eats, costs S$4 ($2.90; £2.30). For many Singaporeans, a plate of poached or roasted chicken on a bed of fragrant rice is a favourite meal.

Withstanding the test of time, Hainanese Delicacy has fed generations of Singaporeans for the past 30 years, in the same little stall situated in Far East Plaza.