Originally Posted by YVR Cockroach

Then again, Chinese food in Singapore has changed with local ingredients. I was in HaiNan last month and was determined to find what is known as HaiNan chicken rice in SE Asia. Well, the dish apparently originated in SanYa with a free-range chicken (small, tough bird) from WenChang so it is called WenChang chicken.

It is served in the whole plate. Rice cooked in chicken broth isn't served, and neither is the heavy sweet soya sauce (which is Indonesian anyway). Only way you get that is at a western hotel because they are serving it the way foreign travellers are familiar with it.