It is a very close race for the top position. Tian Tian led all of the way but Boon Tong Kee managed to close the gap to a mere 0.4 percentage points! I guess it is unfair since Boon Tong Kee has so many branches, so there would be more people familiar with them.
So here are the top 3 chicken rice stalls in Singapore as chosen by our foodies!
Once again, thanks to all 1015 readers who logged in to vote!
My next task is to blog the remaining chicken rice from the top ten list, viz Pow Sing, Hainanese Delights and Tong Fong Fatt.
If you ask me, the best Chicken Rice can only be done at home by using the very best Free Range Fat Mother Hen. I have posted the recipe from Five Stars before, you can view it here. The thing to remember with handling the chicken is:
1. The bigger the chicken the more flavourful it is so get a 1.5 to 2kg chicken to start with. Try to get free range chicken from the specialty butchers, they taste more like real chicken especially when you want to cook chicken rice.
2. You don’t need boiling water to cook chicken, cooking at 80 degrees celcius is enough to kill the germs and cook the meat. Using a lower cooking temperature will ensure your meat remains juicy and tender
3. The ice waterbath at the end stops the cooking process and turns all the nice chicken juices to gelatine under the skin. So use lots of ice and soak it!
4. If you wish, you can brine the chicken for 2 to 3 hours before by soaking the chicken in 1 cup salt to 4 litres of water. Brining will give you a tender, juicy chicken and helps with the taste as well.