tonkichi

maybe it was "si-yau kai" or chicken poached in soy sauce/anise/5-spice etc. the cooking liquid is thickened with cornstarch and poured over the chicken as gravy.

radish (daikon) - for soups gingko nuts ?vegetable there's this redand cream speckled beans that we get in the market that makes excellent beany soups

The chicken in the first two pictures are not the regular "white-cut" chicken that is the default choice. These chicken were probably roasted. "White-cut" chicken (literal translation) means chicken was plunged into boiling water, and the heat is turned off so the chicken is allowed to cook slowly in the hot water until done. The chicken skin would remain yellow. Some stalls may offer the roast with the boiled version, but for proper roast chicken, we prefer the Cantonese-style roast meat places. The third dish looks like the Chatterbox version. They use their menu as placemats. For your next visit, you may like to keep in mind that the rice is refillable. I usually ask for the thigh meat which is less tough. Chicken rice balls- if you go to Malacca, a state in Malaysia (3 hrs by car from S'pore), the Malaccans claim they invented this dish. The balls are shaped by machines now, in the past they use hands. Personally, I prefer my rice less "handled".

There is also glutinous rice. Very short-grained, and whiter than Jasmine rice. Has a high precentage of starch, and sticks together after cooking. Used in making Zhong-je. the pyramidal dumplings stuffed either with meats or a sweet bean paste. Or in dim-sum restaurants, sometimes used in lotus-leaf glutinous rice. A popular breakfast item is glutinous rice fried with shallots, shitake, chinese sausage and garnished with roasted peanuts.

Hello from Singapore. Chicken rice is a popular dish here, and people can get emotive about their favourite outlets. Other than Chatterbox and Wee Name Kee, there are the other "Kee's", e.g. Boon Tong Kee, Loy Kee, Peng Kee and all their chains. All the "Kee's" have their own fan clubs. Chatterbox chicken rice cost $18(pre-tax, cess charges etc), while the rest are no more than $5, so the expectation for the Chatterbox version is high. I like Chatterbox, as it was a place we were taken to for treats when we were young children, and the quality is consistent, though the experience seems muted nowadays. I also like Loy Kee and Wee Nam Kee- the rice is more oily but tasty. Notice the Kee names, well a local sauce maker, happily, coincidentally called Kee's too, sells jars of chicken rice seasoning, which works really well. Just need a teaspoon in your rice to duplicate the taste. So good that I suspect many places out here are using the same sauce. The latest trend in chicken rice is using Kampung Chicken (literally translated means village chicken, technically it is free-range rather than battery farmed) which yields a more muscular /less fatty meat, also costs twice as much. Two popular outlets are Five Star at Katong, and Chicken House at Tong Bahru. I prefer Five Star, they seemed to have perfected the rice and chicken.