Rui Ji Hainanese Chicken Rice DaZhi BeiAn Store

This is a classic Singaporean and Malaysian dish. The chicken is poached until tender and served with fragrant rice cooked in chicken oil and broth. The chicken is tender and juicy, the rice is distinct and full of garlic and chicken oil aroma, usually enjoyed with chili sauce, minced ginger, and dark soy sauce.

Hainanese chicken rice made with whole boneless chicken thigh. The thigh meat is more tender and juicy than the breast, served with fragrant chicken oil rice.

A spicy chicken rice dish with a Nyonya flavor. The chicken has a slight spiciness from the herbs and spices, paired with crisp bean sprouts and chicken oil rice, offering a unique and appetizing flavor.

A specialty from Ipoh, Malaysia. Characterized by short, plump, crisp, and sweet bean sprouts, served with tender poached chicken and scallion oil seasoning, offering a refreshing and rich taste.

A rich Southeast Asian noodle soup. The broth is simmered with coconut milk, dried shrimp, and various spices, appearing orange-yellow with a spicy, rich, and coconutty flavor. Usually served with rice noodles or egg noodles.

Penang's characteristic white curry noodles. The soup base is milky white (coconut milk base) upon serving, with a spoonful of red curry sambal on the side. Diners can mix the sambal into the soup to make it spicy and rich.

Chicken thigh rice braised in thick black soy sauce. The chicken is dark brown, with a rich sweet and savory sauce flavor, different from Hong Kong-style roasted meats.

Whole Hainanese chicken, suitable for sharing among multiple people. The meat is tender and smooth, with crispy skin and rich oiliness, usually served with special chili sauce and minced ginger.

Half a Hainanese chicken, suitable for 2-3 people to share. It retains the tenderness and juiciness of the chicken.

A la carte Hainanese chicken thigh meat. The meat is smooth and tender, suitable for diners who prefer the thigh portion.

A la carte black soy sauce braised chicken thigh. The flavor is rich, sweet, and savory, with deep sauce infusion.

Rice cooked with chicken oil, minced garlic, and spices. Each grain is distinct and full of aroma, the soul of Hainanese chicken rice.

Rice cooked with turmeric and pandan leaves, presenting a golden color with a unique spice and coconut aroma.

Marinated cucumber, with a crisp, sweet, and sour taste, which helps to cut through richness and stimulate the appetite.

Blanched vegetables drizzled with special sauce. You can choose between crunchy bean sprouts or tender water spinach.

Fresh seasonal vegetables, usually blanched or stir-fried, served with oyster sauce or other sauces.

The three soul dipping sauces for Hainanese chicken rice: ginger-scallion paste, chili sauce, and dark soy sauce (lao chao).

Spicy chicken feet tendons. It has a chewy and springy texture with a spicy and stimulating flavor.

Boiled duck feet mixed with spicy red oil. It has a crispy texture and a rich aroma.

Chilled tofu drizzled with Nyonya-style sauce, usually with a slightly spicy and sweet and sour taste.

Shredded chicken breast mixed with scallion oil. The meat is tender and the scallion aroma is rich.

Sweet corn flavored with chicken broth. It retains the natural sweetness of corn and adds a savory flavor.

Chilled Hong Kong or Southeast Asian style milk tea. Strong tea flavor with a smooth, creamy texture.

Chilled lemon black tea. It has the sourness of fresh lemon and the sweetness of black tea, refreshing and thirst-quenching.

Tea brewed with kumquats. It has a sweet and sour, appetizing taste with a refreshing citrus aroma.

Cooked barley drink. It has a light, slightly sweet taste and is known for its heat-clearing and dampness-reducing properties, common in Southeast Asian regions.