Often called the "national dish" of Singapore, this steamed or boiled chicken is served atop fragrant oily rice, with sliced cucumber as the token vegetable. Variants include roasted chicken or soy sauce chicken. However it's prepared, it's one of Singapore's best foods. The dipping sauces -- premium dark soy sauce, chili with garlic and pounded ginger -- give it that little extra oomph to ensure whenever you're not actually in Singapore eating chicken rice, you're thinking of it.
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