According to the Department of Health’s List of 10 High-Risk Foods for Summer Season, Hainanese chicken rice is ranked as a primary source of food poisoning. This risk stems from several factors, including undercooked chicken and hanging poultry in display cases for longer than the four-hour sanitary limit. Furthermore, using the same knives and cutting boards throughout the day without proper cleaning facilitates the growth of toxin-producing bacteria. Consumption of contaminated chicken can lead to severe symptoms such as nausea, violent vomiting, and abdominal pain, and in extreme cases, may even result in life-threatening blood infections.

        Consequently, the Department of Health advises against ordering chicken rice as boxed meals for large gatherings where the food might be left at room temperature for extended periods. To mitigate these risks, vendors are recommended to submerge cooked chicken in boiling water for 15 seconds every two hours to eliminate any bacteria accumulating on the surface.

Written, translated, and illustrated by: Ratchanok T.