Duck rice () is a

Singapore Singapore (), officially the Republic of Singapore, is a sovereign island country and city-state in maritime Southeast Asia. It lies about one degree of latitude () north of the equator, off the southern tip of the Malay Peninsula, borde ...

an dish made of either braised or roasted duck and plain white rice. The braised duck is usually cooked with yam and shrimps; it can be served simply with plain white rice and a thick dark sauce; side dishes of braised hard-boiled eggs, preserved salted vegetables, or hard beancurd may be added. In addition, the Teochew–based boneless duck rice is a similar, but a more refined dish; due to the slightly tougher texture of duck, the duck is artfully deboned and sliced thinly for the convenience and ease of the diner, allowing the sauces to seep into the meat; Singapore's

Hainanese chicken rice Hainanese chicken rice is a dish of poached chicken and seasoned rice, served with chilli sauce and usually with cucumber garnishes. It was created by immigrants from Hainan in southern China and adapted from the Hainanese dish Wenchang chic ...

and other similar dishes have followed this style due to the popularity. Along with chicken rice, this dish can commonly be found in hawker centres and food centers all over

Variant

A similar variant known as the Singaporean braised duck also exists, known colloquially as Lor ark () in Singaporean Teochew pronunciation. While similarly prepared, it usually doesn't involve rice and is eaten with hard boiled eggs.

References

{{Singaporean cuisine, state=collapsed Chinese cuisine Duck dishes Singaporean cuisine

Variant

See also

References