This variety of small, fleshy[1] free-range chicken is fed coconut and peanut bran.

It is then eaten by dipping the pieces in a mixture of spices, including chopped ginger and garlic, and salt.

This dish is also popular in mainland China, Hong Kong, Taiwan, and other Southeast Asian countries.

[1] During the 19th and 20th century, a significant amount of Hainanese decided to move south – which was then widely known as Nanyang (南洋) – particularly to Malaysia.

[7] It then started to gain popularity in the mid 20th century by a chef named Moh Lee Twee, a Singaporean of Hainanese descent, whose Swee Kee Chicken Rice Restaurant operated at Middle Road for five decades.