I first encountered Hainanese chicken rice — the staple Singaporean street food of poached chicken with rice and soup — not in Singapore, unfortunately, but at a Portland, Oregon, food truck.

The simple, savory chicken is typically served with the skin and bones, but, hewing to American tastes, I use the meat alone. The poaching broth serves triple duty: in the rice, in the dipping sauce, and served as part of the meal. Accompany the chicken with cucumbers and dipping sauces, homemade like the one here or store-bought, such as sambal oelek (spicy chili paste), sweet chili sauce, and kecap manis (Indonesian sweet soy sauce).