Hainanese Chicken Crispy Rice Salad
Hainanese Chicken Crispy Rice Salad
Ingredients
For the Crispy Rice
- 500 g cooked and cooled rice, (from 1 cup raw basmati)
- 3 spring onions, sliced
- 1 thumb piece ginger, grated
- 6 tablespoons avocado oil
For the Chili Salad Dressing
- 1 to 3 fresh red mild chillies, seeds removed, use 1 for less spicy
- 1 1/2 inch piece ginger
- 2 garlic cloves
- 2 tablespoons sesame oil
- 1 whole lime, juiced
- 1/2 teaspoon salt
- 3 tablespoons soy sauce
- 1 to 2 tablespoons maple syrup, to taste
For the Salad Add-ins
- 1 cup cooked and shredded chicken, leftover or freshly poached
- 1 cup cooked edamame beans
- 1/2 cucumber, finely sliced
- 2 spring onions, finely sliced
- 1 handful coriander, finely diced
Optional: For Poaching Chicken
- 1 whole chicken, or chicken thighs
- 2 teaspoons salt
- 4 to 5 slices ginger
- 2 whole spring onions
- 12 to 14 cups boiling water
Instructions
- 1
Preheat your oven to 200°C (390°F).
⏱️ 5 min•🌡️ 200
- 2
For the crispy rice: In a pan, combine the 3 sliced spring onions, the grated thumb-sized piece of ginger, and 6 tablespoons of avocado oil. Heat on low for 10 minutes to infuse the flavors.
⏱️ 10 min
- 3
Toss the infused oil mixture with 500g of cooked and cooled rice. Spread the rice mixture evenly on a baking tray.
⏱️ 5 min - 4
Bake the rice at 200°C for 40 minutes, tossing every 10 minutes, until it becomes golden and crispy.
⏱️ 40 min•🌡️ 200
- 5
Prepare the chicken: Use approximately 1 cup of leftover shredded chicken. If poaching your own, add 1 whole chicken (or chicken thighs), 2 teaspoons salt, 4–5 slices ginger, and 2 whole spring onions to 12–14 cups of boiling water. Return to a boil, then gently simmer until cooked through (approximately 30–35 minutes for a whole chicken). Shred once cool enough to handle.
⏱️ 35 min
- 6
Prepare the dressing: In a blender or food processor, blitz together 1–3 red chillies (seeds removed), a 1 1/2-inch piece of ginger, 2 garlic cloves, 2 tablespoons sesame oil, the juice of 1 whole lime, 1/2 teaspoon salt, 3 tablespoons soy sauce, and 1–2 tablespoons maple syrup (to taste).
⏱️ 5 min
- 7
Assemble the salad: In a large bowl, combine the shredded chicken, 1 cup cooked edamame beans, 1/2 finely sliced cucumber, 2 finely sliced spring onions, and 1 handful of finely diced coriander.
⏱️ 5 min
- 8
Add the crispy rice and the chili salad dressing to the bowl with the salad ingredients. Toss all ingredients together until well combined.
⏱️ 5 min
- 9
Serve the Hainanese Chicken Crispy Rice Salad immediately for maximum crunch.
Kitchen Tools
Nutrition Facts (per serving)
Hainanese Chicken Crispy Rice Salad
For the Crispy Rice
- 500 g cooked and cooled rice, (from 1 cup raw basmati)
- 3 spring onions, sliced
- 1 thumb piece ginger, grated
- 6 tablespoons avocado oil
For the Chili Salad Dressing
- 1 to 3 fresh red mild chillies, seeds removed, use 1 for less spicy
- 1 1/2 inch piece ginger
- 2 garlic cloves
- 2 tablespoons sesame oil
- 1 whole lime, juiced
- 1/2 teaspoon salt
- 3 tablespoons soy sauce
- 1 to 2 tablespoons maple syrup, to taste
For the Salad Add-ins
- 1 cup cooked and shredded chicken, leftover or freshly poached
- 1 cup cooked edamame beans
- 1/2 cucumber, finely sliced
- 2 spring onions, finely sliced
- 1 handful coriander, finely diced
Optional: For Poaching Chicken
- 1 whole chicken, or chicken thighs
- 2 teaspoons salt
- 4 to 5 slices ginger
- 2 whole spring onions
- 12 to 14 cups boiling water
Instructions
- 1
Preheat your oven to 200°C (390°F).
⏱️ 5 min•🌡️ 200 - 2
For the crispy rice: In a pan, combine the 3 sliced spring onions, the grated thumb-sized piece of ginger, and 6 tablespoons of avocado oil. Heat on low for 10 minutes to infuse the flavors.
⏱️ 10 min - 3
Toss the infused oil mixture with 500g of cooked and cooled rice. Spread the rice mixture evenly on a baking tray.
⏱️ 5 min - 4
Bake the rice at 200°C for 40 minutes, tossing every 10 minutes, until it becomes golden and crispy.
⏱️ 40 min•🌡️ 200 - 5
Prepare the chicken: Use approximately 1 cup of leftover shredded chicken. If poaching your own, add 1 whole chicken (or chicken thighs), 2 teaspoons salt, 4–5 slices ginger, and 2 whole spring onions to 12–14 cups of boiling water. Return to a boil, then gently simmer until cooked through (approximately 30–35 minutes for a whole chicken). Shred once cool enough to handle.
⏱️ 35 min - 6
Prepare the dressing: In a blender or food processor, blitz together 1–3 red chillies (seeds removed), a 1 1/2-inch piece of ginger, 2 garlic cloves, 2 tablespoons sesame oil, the juice of 1 whole lime, 1/2 teaspoon salt, 3 tablespoons soy sauce, and 1–2 tablespoons maple syrup (to taste).
⏱️ 5 min - 7
Assemble the salad: In a large bowl, combine the shredded chicken, 1 cup cooked edamame beans, 1/2 finely sliced cucumber, 2 finely sliced spring onions, and 1 handful of finely diced coriander.
⏱️ 5 min - 8
Add the crispy rice and the chili salad dressing to the bowl with the salad ingredients. Toss all ingredients together until well combined.
⏱️ 5 min - 9
Serve the Hainanese Chicken Crispy Rice Salad immediately for maximum crunch.