RSP:5.00 per packet

Brand:Sinsia Country Of Origin:Malaysia

Singapore HAINANESE CHICKEN RICE SAUCE, Net weight:339gm

Asian Food Crusine : Sinsia Singapore Hainanese Chicken Rice

With traditional Hainanese recipes from China, it ensures that these products retain their popularity across generations.  Using only the finest ingredients and traditional methods of preparation, Sinsia has produced exceptional quality in sauces many generations have come to know and trust. Its range includes high grade of Chicken Rice sauce.  Spices required for these traditional recipes are sourced from the best places in Asia to create the authentic flavours of the region.

Hainanese chicken rice is a tradtional Hainanese dish called Wenchang chicken (文昌雞) brought by earlier Chinese immigrants from Hainan province seeking a living in Nanyang during colonial days.  This dish is traditionally served with fragrant tasty chicken rice paste plus Chili sauce, Sesame Soya bean oil sauce and dark soya sauce.  In a  modern world today, Sinsia has added value to its traditional unique recipes into a INSTANT READY TO COOK SAUCE KIT, combining Hainanese Chicken Rice Premix, Sesame Soya bean sauce, Ginger sauce, Chili sauce and Dark Soya Sauce. 

Preparations:                                                       Standard Package

Water                                   3 litres                     Hainance Chicken Rice Paste             1 pkt

Whole Chicken(washed clean)1.2-1.5kg Dark Soya Sauce                             1 pkt

Rice                            550g                 Chili Sauce                                      1 pkt

Tomato Slices              OnePiece           Sesame Soya Bean Oil Sauce            1 pkt

Cucumber Slices          OnePiece           Ginger Sauce                                   1 pkt

Few springs of coriander

Cooking Methods:

• To boil 3 litre of water. Place chicken in the water and cook for 30mins.  Turn off the heat and let simmer for 15 minutes before taking out the chicken.  Soak the chicken into ice water for another 15 minutes before setting it aside.  Put aside chicken stock for use at later stage.

• Wash and drain the rice. Place it in the rice cooker and add 600ml of chicken stock and 1 sachet of sinsia’s chicken rice paste.  Cook for 5 minutes and mix the paste well with the rice while waiting for rice cook.  Keep warm for another 15mins.

TIPS:

Cut the chicken into bite-sized pieces, pour the chicken meat sauce over the chicken and sprinkle some coriander leaves on top.  Serve with chicken rice chili sauce and dark soy sauce as dipping sauce.  Ass cucumber and tomato slices on the side.  You may also add tofu, lettuce and salt to the dish to make it taste even better.  Finally, serve soup with rice.

You may use “chicken pullet” for tender, juicy chicken as suggestion.

Ingredient List:

Chicken Rice Paste:

Ginger, vegetables oil(palm oil) salt, big onion, garlic, monosodium glutamate, sugar, lemongrass, Pandan leaves, Shallot.

Sesame Soya bean oil sauce:

Water, Sugar, Soya Protein, Salt, Monosodium glutamate, Soy sauce(soyabean flavor, water, salt), caramel, oyster juice, lactic acid.

Dark Soy sauce:

Glucose. Soya Sauce(soy bean, flour, water, salt), Caramel, salt, monosodium glutamate.

Chicken Rice Chili Sauce

Water, chili, garlic, sugar, lime luice, ginger, salt, monosodium glumate, vingar, lactic acid