A traditional chicken dish served with rice originated in Hainan, China. The recipe was brought over to neighboring countries in South-east Asia like Singapore, Malaysia, Thialand and became a famous dish.
The dish, traditionally, is prepared with salt and herbs/spices, then boiled in a chicken stock. It is then chilled to preserve the layer of liquid beneath the chicken skin, forming a jelly-like layer of juice. It is usually served with chili sauce, pounded ginger, and a specially mixed Hainan sauce which varies in different countries.
The rice is also cooked in chicken stock to produce an oily, flavorful rice. The Malay variation of the dish also includes coconut milk in the cooking process.
Nowadays, this dish is served across the world in most Chinese, Malaysian, Singaporean restaurants.