Pure Cantonese style is soy sauce chicken, found at Level 2 of the hawker centre in Chinatown Complex. Super long queue everytime.
not true, cantonese do have boiled chicken, served in a milder sauce and plain white rice. when my old man still around, he often make it. A good example will be soup restaurant samsui chicken. 白切鸡 read in cantonese make more sense that mandarin.
i seldom eat chicken rice in malaysia despite being there so many time. the best i ever ate in malaysia was in penang, a stall in the kopitaim next to the hotel. bloody good business, need to wait half an hour for it. at KL, only ate the cantonese 白切鸡 together with steam fish head in ginger at the shop/stall next to the famous bak tut teh(which i never try). as for who invent the the current hainanese version, no idea, not really important as it was still call Malaya when the version was invented.
20 years ago, there maybe singapore version but the influx of jiuhukia into spore f&b industy grew so large, most the food currently served are either water down version or malaysia version as not many singaporean hawker children take over the business. if u ask me, i honestly think the hawker food i ate as a kid taste much better than the current crap dished out at the current food centre or coffeeshop.
