There are quite a few famous places known for their chicken rice, but Chatterbox’s Mandarin Chicken Rice is right up there in popular consciousness. After all, with its 50 years of history, it’s indubitably a stalwart in the local dining scene.
The restaurant, which opened in 1971 at the former Mandarin Singapore, has reopened after a four-month hiatus with a whole new look at the hotel,, serving up a range of new dishes in addition to its old favourites – which include, needless to say, the Mandarin Chicken Rice, which foodies will be glad to know is still being prepared under the watch of Executive Chef Liew Tian Heong.
But it’s a lost cause, as even his wife isn’t privy to the recipe – she has to come to the restaurant if she’s craving it. If you’d like to try making the dish at home, you could do much worse than to take the advice of a master.Aged jasmine rice absorbs more chicken stock compared to new grain rice. This means more flavourful rice, and plump, individual grains, rather than soft and sticky rice.One trick is to render some chicken fat from the trimming around the skin, and use it to fry the aromatics, such as garlic and pandan, which you’ll use to cook the rice.
Nah, I’ll go to my favorite stall.
Hate to break it to you… Chatterbox ain’t the best….
Singapore Latest News, Singapore Headlines
Similar News:You can also read news stories similar to this one that we have collected from other news sources.
Source: asiaonecom - 🏆 10. / 59 Read more »
Source: ChannelNewsAsia - 🏆 6. / 66 Read more »
Source: TODAYonline - 🏆 1. / 99 Read more »
Source: TODAYonline - 🏆 1. / 99 Read more »
Source: TODAYonline - 🏆 1. / 99 Read more »
Source: YahooSG - 🏆 3. / 71 Read more »